Pesto-Presto Chicken

1. 1

   Preheat the oven to 450F.

2. 2

   In a small pan over medium heat, lightly toast the pine nuts, then set aside to cool.

3. 3

   In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, and 1/4 cup of the Parmigiano.

4. 4

   Season with a little salt and pepper and process into a smooth mixture.

5. 5

   Butterfly each piece of chicken breast by slicing into but not all the way through the breast at the equator.

6. 6

   Open the two halves as if you were opening a book.

7. 7

   Pound the split breasts with a meat mallet to about 1/4-inch thickness.

8. 8

   Season both sides of the chicken with salt and pepper, then divide the herb-cheese mixture among the four pieces of chicken using a couple of small spoons.

9. 9

   Fold the chicken in half (like closing a book) to enclose the cheese mixture.

10. 10

    Transfer the chicken to a nonstick rimmed baking sheet and shingle 3 slices of tomato over each breast.

11. 11

    Drizzle the stuffed breasts with about 2 tablespoons of EVOO and sprinkle with the remaining Parmigiano.

12. 12

    Bake the chicken until its cooked through and light golden brown, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.