- 2 tablespoons reduced-fat cream cheese (Neufchatel), at room temperature
- 2 tablespoons basil pesto
- 4 boneless, skinless chicken breast halves (about 1 pound total)
- 1 egg white
- 1/2 cup plain dry breadcrumbs
- Salt and freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray.
In a small bowl combine the cream cheese and pesto.
Cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through the opposite side but being careful not to slice through completely. Divide the filling evenly between each breast pocket. Close the breast over the filling and press the edges together to seal.
Lightly beat the egg white with a fork in a medium bowl. Place the breadcrumbs in a shallow dish and season with salt and pepper. Carefully hold each chicken breast half together and dip in the egg white then dredge in the breadcrumbs to coat completely.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and cook until well browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is cooked through and registers 170°F with a thermometer, about 20 minutes.