• Preheat oven to 400°F.
• Prepare a baking sheet - either add foil, or grease well with cooking spray (alternatively you can use a rack)

Filling

• Combine2 ounces softened cream cheese, 2 tablespoons basil pesto and salt and pepper in a small bowl with a fork.
• Make a pocket in the 4 boneless skinless chicken breasts: Cut along the thin side, lengthways, without going all the way through.
• Add the pesto/cream cheese mixture to each chicken breast. Depending on how crazy you get with the filling, you can press the edges together to seal, or use toothpicks.  
• Season each chicken breast with salt and pepper.

Breading

• Beat 1 egg with a fork in a bowl. Place 2/3 cup breadcrumbs in a shallow glass dish. 
• Dip each chicken breast in the beaten egg, then coat in the breadcrumbs.

Cooking

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Cook the chicken on both sides, until lightly browned.
• Add the chicken to the baking sheet, and bake until the thickest part of the chicken breast reads 165℉. About 15-20 minutes depending on the thickness of your chicken.
• Remove from oven, and allow to rest 5 minutes before serving.
• Devour.