Pesto Presto Chicken (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
Directions:
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.
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