Pesto Italian Chicken
Shannon
ingredients
- 5 basil leaves
- 1/4 c flat leaf parsley leaves
- 1 block soft garlic and herb cheese, such as Boursin
- 1/2 c parmigiano cheese, divided
- 2 Tbs olive oil
- salt & pepper to taste
- 4 boneless, skinless chicken breast
- 2 large tomatoes, sliced thin
directions
- 1
Preheat oven to 450°
- 2
In a food processor, combine the basil, parsley, soft cheese, 1/4 cup parmigiano, salt and pepper. Process into a smooth paste.
- 3
Butterfly each of the chicken breast and pound them out lightly. Season both sides of breast and divide the herb cheese mixture between the four breast. Fold the flap over to enclose the cheese mixture.
- 4
Transfer the chicken to a baking sheet and shingle 3 slices of tomato over each breast. Season with salt and pepper, drizzle with olive oil and sprinkle with remaining parmigiano.
- 5
Bake the chicken until cooked through and lightly brown, 20-30 minutes
Source: Shannon
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