Pesto Presto Chicken (Rachael Ray)

• 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

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.

pine nuts, basil, parsley, boursin cheese, freshly grated parmesan cheese, salt, boneless skinless, tomatoes

Taken from www.food.com/recipe/pesto-presto-chicken-rachael-ray-445091 (may not work)