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+ servings

pesto and artichoke cream cheese stuffed chicken

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings


  • 4 chicken breasts
  • 4 tbsp cream cheese softened
  • 2 tbsp pesto
  • 1/4 cup chopped artichokes
  • salt and pepper to taste
  • 1 egg
  • 3/4 cup Panko breadcrumbs


  • Preheat oven to 425 degrees F.
  • In bowl, mix together cream cheese, pesto, artichokes and salt and pepper. Set aside.
  • Place chicken breasts between piece of plastic wrap and pound until thin, about 1/4" with a meat mallet or rolling pin.
  • Spread about 2 tbsp of filling onto each flattened chicken breast, then roll up length wise, securing with either toothpick or cooking string (I used floss)
  • In two shallot bowls, place lightly beaten egg and breadcrumbs.
  • Dip each breast into egg, then into breadcrumbs.
  • In large skillet heat 2 tbsp olive oil over medium-high heat. Brown each breast, about 1 minute on each side. If using toothpicks, this may be difficult and you'll have to push toothpick through other side when you flip and brown second side.
  • Bake browned chicken breasts in preheated oven for 20 minutes, or until chicken is no longer pink.
  • Enjoy!