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

1. Preheat the oven to 450.

2. 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.

3. 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.

4. 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.

5. Bake the chicken until it’s cooked through and light golden brown, about 20 minutes.

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