This is a recipe I heard about from a friend at work. She tried it a few weeks ago and said it was definitely worth a try. It comes from eatingwell.com so I have the nutrition facts below. I made a modification which is instead of using the egg white, I made buttermilk (milk and lemon juice). Here is what you need:
- 4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
- 1 egg white
- 1/2 cup plain dry breadcrumbs
- 2 teaspoons extra-virgin olive oil
Cream Cheese-Pesto Filling:
- 2 tablespoons reduced-fat cream cheese, (Neufchatel)
- 1 tablespoon basil pesto, (store-bought or homemade)
Preparation:
- Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
- Combine cream cheese, pesto and pepper in a small bowl with a fork.
- Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
- Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
Nutrition
233 calories; 9 g fat ( 4 g sat , 3 g mono ); 81 mg cholesterol; 7 g carbohydrates; 33 g protein; 1 g fiber; 379 mg sodium; 351 mg potassium.
I served this with pasta with a little pesto mixed in. It was pretty good! Josh liked it, too. A little rich because of the cream cheese. This was prepared and we had eaten within an hour.
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