Creamy Pesto Chicken Breasts

I have two different pesto/cheesy/chicken recipes. This is the super quick and easy one. Actually, truth be told, they're both incredibly easy. I suppose this one just has one less ingredient... Have you guys seen the new(ish) Philadelphia Cooking Creme?!

This stuff is the bomb.com. There's so many flavors!! So, pretty much all this recipe involves is- filling a chicken breast with some of that creamy deliciousness, rolling it in some bread crumbs, and baking. Voila! So easy!

-Boneless, Skinless chicken breasts (1 for each person)
-1 Egg
-Philadelphia Cooking Creme- Creamy Pesto
-Italian Bread Crumbs
Preheat oven to 375 degrees. Pound out chicken breasts so they're 1/4 to 1/2 inch thick. I put mine in a ziploc bag, seal all the air out, and then pound it with the flat side of a meat tenderizer. Beat egg in a small dish; set aside. Pour bread crumbs into a shallow dish; set aside. Spoon about a tablespoon of the Creamy Pesto onto each chicken breast. Spread it around, but not all the way to the edges. Roll up as best as you can. Stick toothpicks in to secure ends of chicken. Brush bottom of each piece of chicken with beaten egg. Lay chicken, brushed side down, into the bread crumbs. Brush tops and sides of chicken with egg. Roll chicken in bread crumbs. Bake on a baking stone (my fave) or baking sheet for 35-45 minutes or until chicken is no longer pink. Cooking time will vary depending on how thin you make your chicken breasts.

Pound out chicken breast

May have gotten a little too much creme on this one... no crime here :)

Toothpicks hold it all together

Rolled in bread crumbs

baked

This chicken is so creamy on the inside!

So juicy!

When I do the other version of this, I use Classico Traditional Basil Pesto (found by the spaghetti sauce in the store) and mozzarella cheese. Instead of using the Philadelphia Cooking Creme, use the pesto/mozzarella combo. Just spread a little pesto onto each chicken breast and sprinkle with cheese. You could use sliced mozzarella cheese instead, if you want. I usually don't keep that on hand is why I don't generally use that. All of the other directions from this recipe are the same then.