Ingredients

serves 4

　　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 ounces each)

　　12 (1/2-inch-thick) slices of vine-ripened tomato, from about 3 medium tomatoes

　　2 tablespoons EVOO (extra-virgin olive oil)

　　

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.

　　Rachael Ray's Look + Cook