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Ingredients
- 3 tbsp. pine nuts
- 8-10 basil leaves
- 1/4 cup flat leaf parsley (handful)
- 15.4 oz Boursin garlic & herb soft cheese
- 1/2 cup grated parigiano-reggiano cheese
- 4 tbsp. Extra Virgin Olive oil
- salt & pepper
- 4 boneless, skinless chicken breasts
- 12 slices, 1/2 inch thick vine ripe tomato - 3 med tomatoes
Details
Preparation
Step 1
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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