Breaded Chicken Stuffed With Sun-Dried Tomato Pesto and Feta

Feta and sun-dried tomatoes stuffed into chicken which is then breaded and baked. Easy and yummy. Adapted from Kalyn's Kitchen.com.

• Ready In: 50 mins
• Serves: 4
• Yields: 4

Ingredients

• 4  boneless skinless chicken breasts
• 1⁄4 cup sun-dried tomato pesto
• 1⁄4 cup  crumbled feta
• 1  cup  breadcrumbs or 1  cup panko breadcrumbs
• 1⁄4 cup parmesan cheese
• 2  eggs, beaten

Directions

1. Preheat the oven at 350 degrees.
2. Combine the pesto and feta in a bowl.
3. Slice the chicken longways and open them up, making a thin and wide chicken breast.
4. Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken.
5. Close the chicken around the filling and secure it closed with toothpicks.
6. Combine breadcrumbs and parmasean cheese in a bowl.
7. Wisk the eggs together.
8. Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture.
9. Bake at 350 degrees for 40 minutes.