Pesto-Presto Italian Flag Chicken

This was a hit. The only adjustment I made was to omit the pine nuts.

6 leaves fresh basil
1/4 cup flat leaf parsley
2 TB pine nuts, toasted
1 block soft carlic and herb cheese, such os Boursin or Allouette
1/2 cup grated Parmigiano Reggiano cheese, divided
Extra virgin olive oil
Salt and freshly ground pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced

Prehead the oven to 450.

In the bowl of a food processor, combin the basil, parsley, pine nuts, soft cheese, 1/4 cup of the Parmigiano Reggiano, and some salt and pepper. Process into a smooth paste. Reserve.

Butterfly each of the chicken breasts and pount them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap of chicken over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and lay three slices of tomato over each breast, overlapping them like shingles. Season with some salt and pepper, drizzle with olive oil, and sprinkle with the remaining Parmigiano Reggiano cheese.

Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

Recipe Source: Rachael Ray (http://www.rachaelray.com/)