Categories: Chicken
Ingredients
- 3 tbsp. pine nuts
- 8 to 10 fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1 round of Boursin garlic and herb soft cheese
- 1/2 cup grated Parmigiano-Reggiano
- Salt and pepper
- 4 pieces of chicken breast
- 12 slices of vine-ripened tomato, from about 3 medium tomatoes
- 2 tbsp. olive oil
Directions
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Preheat the oven to 450.
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In a small pan over medium heat, lightly toast the pine nuts, then set aside to cool. In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin, and 1/4 cup of the Parmigiano. Season with a little salt and pepper and process into a smooth mixture.
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Butterfly each piece of chicken breast by slicing into but not all the way through the breast at the equator. Open the two halves as you would a book. Pound the split breasts with a meat mallet to about 1/4-inch thickness. Season both sides of the chicken with salt and pepper, then divide the herb-cheese mixture among the four pieces of chicken using a couple of small spoons. Fold the chicken in half (like closing a book) to enclose the cheese mixture.
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Transfer the chicken to a nonstick rimmed baking sheet and shingle 3 slices of tomato over each breast. Drizzle the stuffed breasts with about 2 tbsp. olive oil and sprinkle with the remaining Parmigiano.
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Bake the chicken until it’s cooked through and light golden brown, about 20 minutes.