Dinner

Pesto-Presto Chicken is for Dinner.

Pesto-Presto Chicken takes several minutes to prepare.

Pesto-Presto Chicken takes several minutes to cook.

Pesto-Presto Chicken makes 4 servings.

The ingredients for Pesto-Presto Chicken are:

3 Tablespoons pine nuts
8 to 10 fresh basil leaves, about 1/2 cup
1/4 cup fresh flat-leaf parsley leaves, a handful
1 (5.4 ounce) round of Boursin garlic and herb soft cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Salt and pepper
4 pieces of boneless skinless chicken breast (6 oz each)
12 (1/2 inch thick) slices of vine ripened tomato, from about 3 medium tomatoes
2 tablespoons EVOO (extra virgin olive oil)

Here is how you make Pesto-Presto Chicken:

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, parsely, pine nuts, Boursin cheese, and 1/4 cup of the Parmigiano. Season with a little salt and pepper and process into a smooth mixture.Buttefly 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 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 tablespoons of EVOO and sprinkle with the remaining parmigiano. Bake the chicken until cooked through and light golden brown, about 20 minutes.Number of Servings: 4Recipe submitted by SparkPeople user RACHEST25.

The nutritional information for Pesto-Presto Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 518.1

• Total Fat: 33.6 g
• Cholesterol: 152.2 mg
• Sodium: 578.8 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 1.4 g
• Protein: 48.8 g