Pesto-Stuffed Chicken Breast
Description
This quick and easy baked keto chicken breast recipe is stuffed with pesto and mozzarella cheese and coated in eggs and Parmesan cheese.
Ingredients
•
nonstick aluminum foil
•
4 boneless, skinless chicken breasts
•
4 ounces mozzarella cheese, cut into 4 slices
•
5 tablespoons prepared pesto, divided
•
2 eggs
•
2 cups shredded Parmesan cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2
Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
3
Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
4
Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).