Cover an over proof tray with non-stick cooking paper.
Mix the cream cheese and basil pesto together in a small bowl until combined.
Slice down the middle of the chicken breasts to give them a “butterfly” look – make sure not to slice the whole way through.
Stuff the middle of each breast with ¼ of the cream cheese mixture and close the breast over the mixture to seal.
Beat the egg whites gently in a low lipped bowl and dip each chicken breast in the egg white until covered.
Pour the parmesan crust bread crumbs onto a plate and cover each chicken breast thoroughly with the crumbs.
Heat olive oil in a non stick frying pan over a medium heat, and brown each chicken breast on both sides (usually takes a couple of minutes each side).
Place the chicken breasts on the oven proof tray, and cook for approximately 20 minutes, or until the centre of the chicken is no longer pink.