Pesto-Presto Italian Flag Chicken

By Nana_CAM

Ingredients

• 5-6 *5-6 leaves basil
• 1/4 *1/4 cup flat leaf parsley leaves (about a handful)
• 2 *2 tablespoons pine nuts, toasted
• 1 *1 block soft garlic and herb cheese, such as Boursin brand
• 1/2 *1/2 cup grated Parmigiano Reggiano Cheese (about 2 handfuls), divided
• 4 *4 tablespoons extra virgin olive oil (EVOO), divided
• *Salt and freshly ground black pepper
• 4 *4 boneless, skinless chicken breasts
• 2 *2 large tomatoes, thinly sliced

Details

Servings 4

Preparation

Step 1

Pre-heat the oven to 450°F.

In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup of the Parmigiano Reggiano (about a handful) and some salt and pepper into a smooth paste. Reserve

Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap of chicken over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and lay three slices of tomato over each breast, overlapping them like shingles. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano cheese (about a handful).

Bake chicken pockets until cooked through and light golden brown, 20-25 minutes.