Italian Flag Chicken

Rachael Ray

Italian Flag Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tbsp. pine nuts

  • 8-10

    basil leaves

  • ¼

    cup flat leaf parsley (handful)

  • 15.4

    oz Boursin garlic & herb soft cheese

  • ½

    cup grated parigiano-reggiano cheese

  • 4

    tbsp. Extra Virgin Olive oil

  • salt & pepper

  • 4

    boneless, skinless chicken breasts

  • 12

    slices, ½ inch thick vine ripe tomato - 3 med tomatoes


Preheat oven to 450F. In a small pan over medium heat, lightly toast pine nuts. Let them cool. In the bowl of a food processor combin basil, parsley, pine nuts, and Boursin cheese. Add 1/4 cup Parmigiano-Reggiano, salt and pepper, and process until smooth. Butterfly each chicken breast. Season both sides and fill with cheese mix. Fold in half. Transfer to a baking sheet. place 3 slices of tomato over each breast and add a couple basil leaves to the top. Drizzle with olive oil and sprinkle with Parmigiano-Reggiano cheese. Bake 20-25 minutes uncovered. Serve with Garlic Cheese orzo


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