Serves: 4

Ingredients

4 (5 ounce) boneless skinless chicken breast halves
1 egg white
1/2cup plain dry bread crumbs
2 teaspoons extra-virgin olive oil
2 tablespoons reduced-fat cream cheese (Neufchatel)
Freshly ground pepper
2 tablespoons creamy goat cheese
1 tablespoon chopped black olives
Freshly ground pepper
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground black pepper to taste

COOKING DIRECTIONS

1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.

2. Prepare the filling of your choice: Cream Cheese-Pesto, Goat Cheese-Olive or Ham $ Cheese. Blend in a small bowl with a fork.

3. Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

4. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers)

5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170 degrees F. about 20 minutes

NUTRITION INFO
Per Serving
Calories: 365 kcal Carbohydrates: 12g Dietary Fiber: 0g Fat: 14g Protein: 43g Sugars: 1g