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4 boneless, skinless chicken breasts
1 egg white
1/2 c. plain dry breadcrumbs
2 tsp. extra-virgin olive oil
2 Tbl. reduced-fat cream cheese (I used 4 to have more filling!)
1 Tbl. basil pesto (store-bought or homemade, I bought mine off the pasta aisle right by the sauce)
Fresh ground pepper to taste
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