Pesto-Stuffed Chicken Breast
Ingredients
- nonstick aluminum foil
- 4 boneless, skinless chicken breasts
- 4 ounces mozzarella cheese, cut into 4 slices
- 5 tablespoons prepared pesto, divided
- 2 eggs
- 2 cups shredded Parmesan cheese
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
- Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Source
Original recipe: View Original