Chicken Pesto Pockets
Ingredients:
1/2 cup light cream cheese
1/4 cup (1 ounce) shredded parmesan cheese
2 tablespoons refrigerated pesto
1/4 cup Italian-seasoned breadcrumbs
1/4 teaspoon freshly ground black pepper
4 (4 ounce) skinless, boneless, chicken breast halves
Cooking Spray
Directions:
1. Preheat oven to 400.
2. Combine first three ingredients in a small bowl; set aside.
3. Combine breadcrumbs and pepper in a shallow dish; set aside.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; divide pesto mixture evenly among pockets. Dredge chicken in breadcrumb mixture.
5. Place chicken breasts on a foil-lined baking sheet coated with cooking spray. Coat chicken lightly with cooking spray. Bake at 400 for 20 to 22 minutes or until chicken is done. Remove from oven, and let stand 3 to 4 minutes before serving.
1/2 cup light cream cheese
1/4 cup (1 ounce) shredded parmesan cheese
2 tablespoons refrigerated pesto
1/4 cup Italian-seasoned breadcrumbs
1/4 teaspoon freshly ground black pepper
4 (4 ounce) skinless, boneless, chicken breast halves
Cooking Spray
Directions:
1. Preheat oven to 400.
2. Combine first three ingredients in a small bowl; set aside.
3. Combine breadcrumbs and pepper in a shallow dish; set aside.
4. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; divide pesto mixture evenly among pockets. Dredge chicken in breadcrumb mixture.
5. Place chicken breasts on a foil-lined baking sheet coated with cooking spray. Coat chicken lightly with cooking spray. Bake at 400 for 20 to 22 minutes or until chicken is done. Remove from oven, and let stand 3 to 4 minutes before serving.
My kids and I love these "special chicken"!
1 comment:
Oooh, these sound divine!
:)
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