Oven heated to 400 degrees
Combine your goat cheese and pesto into a small bowl and stir until fully combined. I leave my goat cheese out for five minutes to let it soften and make it easier to break down the crumbles- otherwise the two flavors will be separate.
Trim extra fat from the chicken breasts. Then using a sharp knife, cut a deep slit into the chicken along the side like you are slicing it in half.
Crack and whisk the egg into a shallow container. Place a second shallow container next to the first and add in the breadcrumbs. Then put a salad plate in front of the egg container and have the bowl of your goat cheese mixture behind it. This will be your mini-prep station and really cut down on making a mess.
Stuff the chicken breast with your mixture, then holding the fold closed, add the chicken into the egg container and then dip into the breadcrumbs. Make sure the breast is coated with breadcrumbs. Your pan should be on the stove with some EVOO on medium heat and then throw it on!
Let the chicken cook for two minutes on each side.
Cover a cookie sheet with foil so you don’t have to labor over cleaning if the stuffing leaks. Spray with EVOO and bake the chicken in the oven for 20 minutes or until golden brown.
Plate with an easy side like salad and you have a FABULOUS dinner! The flavor and texture combination (imagine creamy and soft filler contrasted with the crunchy breaded crust) will have you in dining heaven!
