Wednesday, November 5, 2008

Cream Cheese and Pesto Stuffed Chicken Breast

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.


Nicole said...

I've only made it with cream cheese and herbs and only fried in the pan so far.
But it sure is totally yummie!

Hippie Housewife said...

Oh yum. That sounds delicious.

farmingfriends said...

This looks and sounds great. I will definately be trying it. Thanks for sharing.
Sara from farmingfriends

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