But, if people can’t have that, they should have this. Pesto stuffed chicken is perhaps the most brilliant idea since the advent of the sauna pants (yeah, those are for real).
I made this along with my go-to risotto recipe. It was a delightful combination and so satisfying. I would love to try some other stuffed chicken recipes.
This was the perfect amount for two people, but you can always double, tripled, etc., if you’d like to make it for more.
Do you have a favorite “stuffed” recipe? Leave me a comment and tell me about it!
Pesto Stuffed Chicken (adapted from Eating Well)
- 1/2 lb. boneless, skinless chicken breast
- 1 ounce low-fat (Neufchatel) cream cheese
- 1 tablespoon (or to taste) pesto (either bottled or homemade)
- Freshly ground pepper, to taste
- 1 egg white
- 1/4 cup bread crumbs
- 1/2 teaspoon olive oil
- Preheat oven to 400° F. Spray a baking sheet or dish with nonstick cooking spray.
- In a small bowl, combine pesto and cream cheese. Add pepper to taste
- Make a horizontal slice along the thin, long edge of the chicken breast(s), almost through the opposite side, but not completely. Spoon the pesto mixture into the chicken and close the breast over the filling. Seal tightly together.
- Lightly beat egg in a bowl. Place breadcrumbs in a shallow dish. Dip chicken in egg, then follow with breadcrumbs.
- Heat olive oil in a skillet over medium-high heat. Gently add chicken and cook until both sides are browned and crispy. Remove chicken to prepared baking dish. Bake for 25-30 minutes (depending on the thickness of the chicken) or until chicken is no longer pink in the center. Serve immediately with tasty risotto. Eat. Laugh. Enjoy.