Breaded Chicken Stuffed With Sun-Dried Tomato Pesto And Feta - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1/4 cup sun-dried tomato pesto
1/4 cup crumbled feta
1 cup breadcrumbs or 1 cup panko breadcrumbs
1/4 cup parmesan cheese
2 eggs, beaten

Preparation

Preheat the oven at 350 degrees.
Combine the pesto and feta in a bowl.
Slice the chicken longways and open them up, making a thin and wide chicken breast.
Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken.
Close the chicken around the filling and secure it closed with toothpicks.
Combine breadcrumbs and parmasean cheese in a bowl.
Wisk the eggs together.
Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture.
Bake at 350 degrees for 40 minutes.