Pesto Presto Chicken (Rachael Ray)

By Booper-2

This is one of her recipes taken from her new book "Look + Cook" with a slight modification.
I was unable to get the Boursin Cheese at our local store, so used
Boursin Cheese (Homemade)

Ingredients

• 3 tablespoons pine nuts, toasted
• 10 basil leaves, fresh
• 1/4 cup chopped fresh parsley
• 5 1/2 ounces boursin cheese, garlic and herb
• 1/2 cup freshly grated parmesan cheese
• salt and pepper
• 4 boneless skinless, chicken breasts
• 12 slices Tomatoes

Preparation

Step 1

1 Heat oven to 450 degrees. 2 In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan. 3 Set aside. 4 Butterfly the chicken breasts. 5 Divide the cheese mixture on the chicken. 6 Fold as with a book. 7 Place on a non stick baking sheet. 8 Bake for 15 minutes. 9 Remove from oven and place 3 slices of the tomatoes on each breast. 10 Sprinkle with remaining Parmesan. 11 Return to oven and bake another 15 minutes.