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Presto Italian Chicken Recipe

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This recipe for Presto Italian Chicken, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mardy Sackley
Added: Saturday, February 5, 2011


8-10 basil leaves about 1/2 cup
handful of parsley
1 5.4 ounce round of boursin garlic and herb soft cheese
1/4 cup grated parmesan
4tbsp extra virgin olive oil
salt and pepper
4 boneless skinless chicken breasts
12 slices vine rip tomato

Pre-heat oven to 450. In food processor or blender, combine boursin, basil parsley, parmesan, and some salt and pepper. Process until smooth. Reserve.

Butterfly each chicken breast and pound them out gently, using meat mallet. Season both sides of each piece of chicken with salt and pepper. Place a scoop of cheese mixture on half of each breast. Fold the flap over to enclose the cheese mixture.

Transfer chicken pockets to a baking dish or cookie sheet and shingle 3 pieces of tomato on top of each breast. Drizzle olive oil over tomato and additional Parmesan.

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




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