Serves: 3-6 (depending on size of serving)
1 cup fresh basil leaves, washed and well drained
1-2 large garlic cloves (peeled and cut in half)
2 Tbsp. toasted pine nuts
1/2 Tbsp. lemon juice
1/4 c. EVOO
Salt and freshly ground pepper to taste
3/4 pkg. Boursin Cheese (garlic-herb flavor)
1/4-/1/3 c. grated parmesan cheese
3 large chicken breasts
2 roma tomatoes
Salt & Pepper to taste
olive oil (about 2 Tbsp)
freshly-grated parmesan cheese (about 4 Tbsp)
Preheat oven to 450 degrees.
In a food processor, make pesto with first 6 ingredients. Pulse until well blended (or use frozen pesto from previous recipe printed on this website). Add boursin and parmesan cheese and blend until well mixed.
With a sharp knife, cut 3 large chicken breasts (horizontally) so that you open them up, but not cut them through. Pound slightly by putting them in a plastic bag and use a heavy pan or mallet to pound thin. Cut roma tomatoes into thin slices (about 15-20 sliced).
Place chicken (open) on a large baking dish (I use my Pampered Chef stoneware bar pan). Divide pesto-cheese mixture between the 3 chicken breasts and place on half of each breast. Fold flap over to make a "pocket" for pesto stuffing. Place sliced tomatoes on top, overlapping slightly. Drizzle with olive oil. Sprinkle with salt and pepper (to taste) and top with grated parmesan cheese.
Bake for 20 minutes (until chicken is no longer pink). It may smoke a bit because of the oil. Can cut each in half for smaller portions.
Serve with garlic butter and parmesan pasta and a tossed green salad.