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