Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 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 cheese, and 1/4 cup of the Parmigiano. Season with a little salt and pepper and process into a smooth mixture.
Step 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 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.
Step 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 tablespoons of EVOO and sprinkle with the remaining Parmigiano.
Step 5
Bake the chicken until it’s cooked through and light golden brown, about 20 minutes.
