Cheese-Stuffed Chicken Breasts

This recipe is YUMMY! It has easily become one of our favorites to make. It is easy to make but the flavor is still outstanding. You cannot go wrong with this recipe!

Cheese-Stuffed Chicken Breasts

Moist and popping with flavor

 Please forgive my picture. It certainly doesn't do the justice this delicious chicken deserves!

4 skinless, boneless chicken breast halves (I usually only have 3 in the package)

1/2 of an 8-ounce tub cream cheese (I used fat free this last time to cut calories and the final result tasted just the same)

2 tablespoons purchased dried tomato pesto (I use Classico jarred sun-dried tomato pesto sauce & spread)

3/4 cup Panko Japanese-style bread crumbs (I cut it to 2/3 cup since I only had 3 chicken breasts)

1 tablespoon grated Parmesan cheese

1/2 teaspoon dried basil, crushed

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/4 cup milk

1 tablespoon olive oil or vegetable oil

1 tablespoon butter or margarine

1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. In a small bowl combine cream cheese and pesto. Spoon a rounded tablespoon of the cheese mixture into each pocket (I stuff the breasts equally until there is no mixture left); set aside.
2. In a shallow bowl combine panko, Parmesan cheese, basil, garlic powder, and pepper. Place milk in a second bowl shallow bowl. Dip stuffed chicken in milk to moisten and in panko mixture to coat.
3. In a large skillet heat oil and butter over medium heat. Add chicken. Cook for 18 to 20 minutes or until chicken is no longer pink (170 degrees) and golden brown, turning once.

Recipe from Better Homes and Gardens New CookBook 15th Edition