Choose Your Filling - Stuffed Chicken Breasts

Today, I have been tired. Mostly because when I showed up at the gym this morning for my exercise class the instructor informed us we were running a 5k. I did it in not the greatest time but a personal best. So needless to say when I started thinkng about supper and something healthy, quick and easy I came across this recipe and it did not disappoint.

This recipe is adapted from EatingWell.com

Ingredients:

4 Boneless, skinless chicken breasts or thin Chicken breasts
1 egg white
1/2 cup panko bread crumbs or plain dry breadcrumbs
2 tsp. extra virgin olive oil

Filling or your Choice:

Ham and Cheese Filling
1/3 cup cheese - Italian Blend (very low in fat)

2 tbl chopped ham

2 tsp dijon mustard

Pepper

Cream Cheese -Pesto Filling:

2 tbl reduced fat cream cheese

1 tbl basil pesto

Pepper

Directions:

• Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.
• If using chicken breasts, cut a horizontal slit along the thin, long edge of a chicken breast half. Nearly through to the opposite side. If using chicken that is already in thin pieces just go to the next step.
• Place one-fourth of the filling in the center. Close the chicken breast over the filling, pressing edges firmly together to seal. If using thin slices of chicken just roll the chicken with the filling inside and secure with toothpicks. If using thin slices of chicken, some of the middle may fall out the sides. It's okay.
• Lightly bean an 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.
• Heat oil in a large skillet over medium heat. Add chicken breasts and cook until browned. About two minutes on each side.
• Place the chicken on the prepared baking sheet. Bake until the chicken is no longer pink in the center, about 20 minutes.
• Serve with fresh green beans and a side salad and enjoy.