Pesto Presto Chicken (Rachael Ray) - cooking recipe

Ingredients

3 tablespoons pine nuts, toasted
10 basil leaves, fresh
1/4 cup chopped fresh parsley
5 1/2 ounces boursin cheese, garlic and herb
1/2 cup freshly grated parmesan cheese
salt and pepper
4 boneless skinless, chicken breasts
12 slices tomatoes

Preparation

Heat oven to 450 degrees.
In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan.
Set aside.
Butterfly the chicken breasts.
Divide the cheese mixture on the chicken.
Fold as with a book.
Place on a non stick baking sheet.
Bake for 15 minutes.
Remove from oven and place 3 slices of the tomatoes on each breast.
Sprinkle with remaining Parmesan.
Return to oven and bake another 15 minutes.