Recipe

Pesto-presto Italian Flag Chicken Recipe

	Jeannej / All my dishes 7 months, 4 weeks ago From Rachael Ray. Prep:10m Cook:25m Servings:4	Jeannej
	italian

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Ingredients

5 to 6 leaves basil

1/4 cup (about a handful) flat-leaf parsley leaves

2 tablespoons pine nuts, toasted

1 block soft garlic and herb cheese, such as Boursin

1/2 cup (about 2 handfuls) grated Parmigiano Reggiano cheese, divided

2 tablespoons EVOO – Extra Virgin Olive Oil, for drizzling (eyeball it)

Salt and ground black pepper

4 boneless, skinless chicken breasts

2 large tomatoes, thinly sliced

Directions

Preheat oven to 450ºF.

In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup Parmigiano Reggiano (about a handful), some salt and pepper. Process 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 over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful).

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

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