9 stuffed chicken breast with cream cheese and pesto Recipes

chicken breast halves, egg white, plain breadcrumbs, olive oil, reduced-fat cream cheese, pesto sauce, freshly ground pepper

chicken breasts, baby spinach, soft fresh goat cheese, all rind removed, basil pesto (i use about 2 tsp per breast, or enough to cover breast completely.), sun-dried tomatoes , in oil, drained, prosciutto, milk, chicken stock powder, cornflour, dijon mustard, lemon juice, dry white wine, parsley, finely chopped, cream, cayenne, pepper

boneless skinless chicken breasts, prosciutto, pesto sauce, lemon juice, garlic cloves, chopped, fresh ground black pepper, olive oil, fresh basil, with stems removed, garlic clove, pine nuts, toasted, ground black pepper, freshly grated parmesan cheese, olive oil, chopped shallot, butter, dry white wine (i prefer sauvignon blanc or reisling), heavy cream, shredded fresh basil, sun-dried tomato packed in oil, drained, lemon juice, cornstarch, mixed with equal amount of water

ricotta cheese, parmesan cheese, pesto sauce, chicken breasts, pounded thin, salt, pepper, cream of mushroom soup, milk, white wine, fresh basil leaf, for garnish

cream cheese, softened, black pepper, boneless, skinless chicken breast halves, crushed cornflakes/bread crumbs, chopped red bell pepper, paprika, pesto, salt

boneless skinless chicken breast halves (1-1 1/4 lb total ), egg white, plain breadcrumbs, extra virgin olive oil, reduced-fat cream cheese (neufchatel), basil pesto (store-bought or homemade ), fresh ground pepper