Stuffed Chicken

Directions

1. 1
   Preheat oven to 400F Coat a rimmed baking sheet with cooking spray.
2. 2
   Combine cream cheese, pesto and pepper in a small bowl with a fork.
3. 3
   Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side.
4. 4
   Open up each breast and place one-fourth of the filling in the center.
5. 5
   Close the breast over the filling, pressing the edges firmly together to seal.
6. 6
   Repeat with the remaining chicken breasts and filling.
7. 7
   Lightly beat egg white with a fork in a medium bowl.
8. 8
   Place breadcrumbs in a shallow glass dish.
9. 9
   Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs.
10. 10
    (Discard leftovers.
11. 11
    ).
12. 12
    Heat oil in a large nonstick skillet over medium-high heat.
13. 13
    Add chicken breasts; cook until browned on one side, about 2 minutes.
14. 14
    Place the chicken, browned-side up, on the prepared baking sheet.
15. 15
    Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170F, about 20 minutes.