Breaded Chicken Stuffed With Sun-Dried Tomato Pesto and Feta |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Feta and sun-dried tomatoes stuffed into chicken which is then breaded and baked. Easy and yummy. Adapted from Kalyn's . 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.
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