Breaded Chicken Stuffed With Sun-Dried Tomato Pesto and Feta

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READY IN: 50mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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