1. Preheat oven to 450*F. 2. Coat a shallow roasting pan with a little bit of olive oil. 3. In a shallow bowl, lightly beat the egg with the salt and pepper. 4. Place 1/2 cup of the breadcrumbs in another shallow bowl. 5. In a small bowl, combine the cheese with the remaining breadcrumbs. 6. Using a small, sharp knife, cut a pocket into the thickest portion of each breast half; separate the pockets, one by one, and fill each with 2 Tbsp. of the cheese mixture. 7. Smooth the outside edge of each breast to seal. 8. Dip the stuffed breasts, one at a time, into the egg, then the breadcrumbs, lightly pressing the crumbs into the chicken; place in the roasting pan. 9. Brush the chicken with a little bit of additional olive oil. 10. Bake until crispy, browned, and the juices run clear when pierced with a fork, 20-25 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
