Cream Cheese, Goat Cheese and Pesto Stuffed Chicken Breast

Making a pocket in the chicken breast to hold the stuffing is easy! Browning the chicken before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout. You will not need to use a baking dish if you have a skillet that can go from the stove to the oven. This was delicious with grilled asparagus and a salad! I would make this for company anytime. 4 boneless chicken breast 1 egg white ½ C breadcrumbs (I love Panko) 2 tsp olive oil 4 T. cream cheese 4 T. goat cheese 2 T. pesto Salt and fresh ground pepper to taste Preheat oven to 400 degrees. Coat a baking dish with cooking spray. Combine cream cheese, goat cheese, pesto and salt & pepper in a small bowl. Cut a horizontal slit along the thin side of each of the chicken breasts, forming a pocket. Place one-fourth of the filling in the center of each pocket. Close the breasts over the filling and secure with a toothpick. Lightly beat egg white in a medium bowl. Place breadcrumbs in a shallow dish. Hold each chicken breast closed and dip in the egg white, then dredge in the breadcrumbs. Heat oil in a nonstick skillet over med-high heat. Add chicken breast; cook until browned on one side, about 2 minutes. Place the chicken, browned side up in prepared baking dish. Bake uncovered until the chicken is no longer pink in the center or until an instant read thermometer registers 165 degrees, about 20 minutes.

Print this Recipe