Kelly, from Onehunga...
Cream Cheese & Basil Pesto Stuffed Chicken Breasts With A Parmesan Crust
We have a BIG love for basil pesto, parmesan and all other things cheesey in my household - so I have mixed and matched numerous recipes to come up with this one that is ALWAYS a winner!
I usually serve the chicken breasts with mashed potatoes (with a little basil pesto, cream cheese & freshly grated parmesan added to them also) and steamed cauliflower/broccoli/carrots covered in cheese sauce! Yum!
3 Votes
Since October 6th
Ingredients
- 4 boneless chicken breast (without skin)
- 4 tblsp ‘Philadelphia’ Cream Cheese Light Garlic & Herb
- 2 tblsp ‘Mediterranean’ Chunky Basil Pesto with Cashew & Parmesan
- 2 egg whites (whisked)
- ½-1 cup ‘Global Cuisine’ Parmesan Crust bread crumbs
- 1 tbslp Olive Oil
Directions
- Preheat oven to 200 degrees.
- Cover an over proof tray with non-stick cooking paper.
- Mix the cream cheese and basil pesto together in a small bowl until combined.
- Slice down the middle of the chicken breasts to give them a “butterfly” look – make sure not to slice the whole way through.
- Stuff the middle of each breast with ¼ of the cream cheese mixture and close the breast over the mixture to seal.
- Beat the egg whites gently in a low lipped bowl and dip each chicken breast in the egg white until covered.
- Pour the parmesan crust bread crumbs onto a plate and cover each chicken breast thoroughly with the crumbs.
- Heat olive oil in a non stick frying pan over a medium heat, and brown each chicken breast on both sides (usually takes a couple of minutes each side).
- Place the chicken breasts on the oven proof tray, and cook for approximately 20 minutes, or until the centre of the chicken is no longer pink.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4 | approx 20 minutes | approx 20 minutes |
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