When I came home today after work, I didn't have a set game plan for dinner. This is a very busy week with Day@Darden coming up on Friday and the SHE Auction on Saturday so I wasn't sure if we'd be home for dinner. I improvised and found some chicken breasts and frozen broccoli, leftover pesto from the Margherita Pizza last week, and some red potatoes.
We ended up having a delicious dinner of Pesto Stuffed Chicken Breasts, Roasted Rosemary Red Potatoes, and Spicy Garlic Broccoli.
Pesto Stuffed Chicken Breasts
4 chicken breasts (I highly recommend local, free range chicken)
1 tablespoon pesto
2 tablespoons low fat cream cheese
1 egg
2 cups whole wheat bread crumbs (I make my own by putting leftover bread ends in the food processor and freezing)
2 teaspoons pepper
2 tablespoons olive oil
Mix together pesto and cream cheese
Slit chicken breasts with a paring knife (do not cut all the way through)
Stuff chicken with pesto cream mixture
Dredge in egg and whole wheat bread crumbs and pepper
Heat olive oil in cast iron skillet
Add chicken breasts and sear on both sides for 2-3 minutes
Heat oven to 400 degrees and put cast iron skillet in oven for 20-25 minutes
*If you do not have a cast iron skillet, sear chicken in frying pan and transfer to a glass pan coated in cooking spray
*Adapted from an EatingWell recipe
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