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Pesto-Presto Italian Flag Chicken Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 3

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    " It was excellent "
    momo_55grandma ate it and said...
    Love the Garlic Herb Cheese in this one and the flavor combo.
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    " It was excellent "
    momo_55grandma ate it and said...
    love the Garlic herb cheese in this and the flavor combo. thanks high5
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yummers. This sounds great. You have my 5.
    Was this review helpful? Yes Flag

The Cook

jeannej Raleigh, NC

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