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.

3 comments:

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!
:D

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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