All you need are:
8 TBS of cream cheese
4 TBS basil pesto
4 chicken breast
breadcrumbs, egg and milk mixture and cooking oil.
I butterflied the chicken breast, pounded them, filled them with the mixture of cream cheese and pesto and closed them up. If they won't stay closed you can use a tooth pick or some butchers string.
Next I dipped the chicken in the egg and milk mixture and then dredged it in the bread crumbs.
I cooked the chicken in the oil for about 2 minutes on each side. I then baked it at 375 until it was done (thermometer should register 170 degrees Fahrenheit)
This was so easy. You can serve with your favorite vegetables.