Description
Juicy, golden chicken breasts stuffed with creamy basil pesto and cheese, baked until crisp and tender. A healthy, flavor-packed dinner perfect for weeknights.
Ingredients
2 tbsp basil pesto
2 oz cream cheese, softened
Pinch of pepper
4 boneless skinless chicken breasts (6–8 oz each)
Salt and pepper to taste
1 large egg
2/3 cup breadcrumbs
1 tbsp olive oil
Instructions
1. Preheat oven to 400°F and prepare a greased or foil-lined baking sheet.
2. Mix softened cream cheese, pesto, and pepper in a bowl until smooth.
3. Slice a pocket into each chicken breast lengthwise, being careful not to cut all the way through.
4. Stuff each pocket with the cream cheese and pesto mixture, then seal by pressing the edges together or using toothpicks.
5. Season the outside of the chicken with salt and pepper.
6. Beat the egg in a bowl and place breadcrumbs in another dish.
7. Dip each stuffed breast into the egg, then coat evenly with breadcrumbs.
8. Heat olive oil in a skillet over medium-high heat and brown each chicken breast on both sides.
9. Transfer to the baking sheet and bake for 15–20 minutes or until internal temperature reaches 165°F.
10. Let rest 5 minutes before serving.
Notes
Ensure chicken breasts are similar in size for even cooking.
Avoid cutting through the entire breast when making the pocket.
Remove from oven at 155°F and let carryover cooking bring it to 165°F.
Let chicken rest before slicing to keep juices inside.
Toothpicks help seal stuffed chicken — remove before serving.
Use fresh or thawed chicken for best results.
Can substitute cream cheese with ricotta or goat cheese.
Store leftovers in fridge up to 3 days or freeze up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Chicken Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 105mg