Chicken Stuffed with Pesto, Served with Lemon Risotto!

Ingredients

• 8-10 basil leaves
• 1/4 cup fresh parsley leaves
• 1 round of Boursin garlic and herb soft cheese
• 2 garlic cloves, diced
• 1/2 cup Parmigiano-Reggiano cheese
• Salt and pepper
• 4 pieces of boneless skinless chicken breasts
• 12 slices of vine ripe tomato
• Tuscan EVOO
• 3 lemons, juiced
• 1 cup risotto
• 5 cups beef broth
• 10 ounces mushrooms, chopped
• 1 onion, chopped
• 2 tbsp butter
• 1/2 cup Parmesan cheese

What to do

1. Preheat the oven to 450. 
2. In a food processor, combine basil, parsley, Boursin cheese, 1/4 cup Parmigiano, salt and pepper, the juice of 2 lemons, garlic cloves, and 2 tbsp EVOO. Blend together and set aside.
3. Butterfly each piece of chicken. Open the two halves as if you were opening a book. Pound the split breasts with a meat mallet until about 1/4 inch thickness. Season both sides with salt and pepper. Then divide the herb cheese mixture among the 4 pieces of chicken. Fold the chickn in half to enclose the cheese mixture. 
4. Transfer the chicken to a nonstick rimmed backing sheet. Top each piece of chicken with 2-3 slices of tomato. Drizzle the stuffed breasts with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano.
5. Bake the chicken until cooked through, about 20 minutes.
6. While the chicken is cooking, in a medium sauce pan, heat your butter on medium heat. Add your onion, mushrooms, and risotto and brown (about 5 minutes). 
7. Add 1 cup of beef broth at a time, stirring occasionally until absorbed. Continue to add more beef broth until the risotto doesn't soak any more in. 4-5 cups usually.
8. Stir in the juice of 1 lemon and a 1/4 cup of Parmesan cheese. Remove from heat and stir together. Set aside. 
9. Serve it all on a plate.

Enjoy!