Pesto Presto Chicken

What you'll need:

• 5.2 oz. Garlic and Herbs Boursin Cheese
• 8-10 fresh basil leaves 
• 1/4 cup or handful of parsley leaves
• 1 cup Parmesan cheese
• 4 chicken breasts
• Extra Virgin Olive Oil
• Salt and Pepper
• 2 fresh tomatoes

How to make it:

1. Preheat your oven to 450
2. Butterfly your chicken so they open like a book, add salt and pepper to taste
3. Prepare your pesto: place parsley, basil, boursin cheese, and 1/2 cup Parmesan cheese in a food processor and blend until you have a smooth paste
4. Place chicken in a baking dish and stuff them evenly with the pesto paste
5. Close the chicken and top each chicken breast with 2-3 slices of tomato
6. Top each chicken breast off with some EVOO and the remaining Parmesan cheese
7. Bake for 20 minutes or until done

Serve it up:

• I recommend serving it with a salad, some fresh steamed veggies, or if you're really hungry some pasta.  This time I made mine with a side of cheddar and broccoli pasta.

Recipe from: Rachael Ray's Look and Cook Book

Enjoy!