Breaded Chicken Stuffed With Sun-Dried Tomato Pesto And Feta

• 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

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

chicken breasts, tomato pesto, feta, breadcrumbs, parmesan cheese, eggs

Taken from www.food.com/recipe/breaded-chicken-stuffed-with-sun-dried-tomato-pesto-and-feta-436013 (may not work)