8-10 fresh basil leaves (approx. 1/2 C.)
1/4 C. fresh flat-leaf parsley leaves (a handful)
1 (5.4 ounce) round of Boursin garlic & herb soft cheese spread
1/2 C. grated Parmesan Cheese (couple handfuls)
Salt/Pepper
4 boneless skinless chicken breasts
12 (1/2 inch thick) slices of vine-ripened tomatoes, from about 3 medium tomatoes
2 Tbsp EVOO
Preheat oven to 450 degrees.
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 cheese, and 1/4 C. of the Parm. Season with a little salt and pepper and process into a smooth mixture.
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 if you were opening 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.
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. EVOO and sprinkle with the remaining Parm. Bake the chicken until it is cooked through and light golden brown, about 20 minutes.
*Recipe courtesy of Rachael Ray's Look+Cook p. 68.
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