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Italian Flag Chicken Recipe

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This recipe for Italian Flag Chicken is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 leaves basil
1/4 cup flat leaf parsley leaves (about a handful)
2 Tbsp. pine nuts, toasted
1 block soft garlic and herb cheese
1/2 cup grated Parmigiano Reggiano cheese (about 2 handfuls), divided
4 Tbsp. extra virgin olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts
2 large tomatoes, thinly sliced
Directions:
Directions:
Preheat the oven to 450º.

In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup of the Parmigiano Reggiano (about a handful), and some salt and pepper. Process into a smooth paste. Reserve.

Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap of chicken over to enclose the cheese mixture.

Transfer the chicken pockets to a baking sheet and lay three slices of tomato over each breast, overlapping them like shingles. Season with some salt and pepper, drizzle with about 2 Tbsp. extra virgin olive oil, and sprinkle with the remaining Parmigiano Reggiano cheese (about a handful).

Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

 

 

 

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