Pesto-Presto Chicken
(Courtesy of Rachael Ray)
So yummy and easy. And if you use a low-fat cheese (laughing-cow) then healthy too!
A home-made pesto or "Classico" jarred pesto (that is my favorite pre-made version)
1 block soft garlic and herb cheese (such as Boursin or The Laughing Cow)
1/2 cup grated Parmesan Cheese
Extra Virgin Olive Oil
Salt and Pepper
4-6 boneless skinless chicken breasts
2 large tomatoes, thinly sliced
1 block soft garlic and herb cheese (such as Boursin or The Laughing Cow)
1/2 cup grated Parmesan Cheese
Extra Virgin Olive Oil
Salt and Pepper
4-6 boneless skinless chicken breasts
2 large tomatoes, thinly sliced
Preheat oven to 450 degrees.
Pound out the chicken so that they are easy to fill and roll. (I do this in a freezer bag with the bottom of a pan or a meat mallet.) Season both sides of the chicken with salt and pepper. Divide the pesto between the chicken. Divide the herb-cheese between the chicken (may or may not use all the cheese depending on how much you want in each chicken breast and how big the breasts are). Roll the breast and place seam side down in a baking sheet. Shingle three slices of tomato over each breast. Season with more salt and pepper. Drizzle with EVOO and sprinkle with Parmesan.
Bake the chicken for 20-25 min. or until light golden brown. Served with Garlic and Cheese Orzo and asparagus sauteed with garlic, butter and EVOO.
Pound out the chicken so that they are easy to fill and roll. (I do this in a freezer bag with the bottom of a pan or a meat mallet.) Season both sides of the chicken with salt and pepper. Divide the pesto between the chicken. Divide the herb-cheese between the chicken (may or may not use all the cheese depending on how much you want in each chicken breast and how big the breasts are). Roll the breast and place seam side down in a baking sheet. Shingle three slices of tomato over each breast. Season with more salt and pepper. Drizzle with EVOO and sprinkle with Parmesan.
Bake the chicken for 20-25 min. or until light golden brown. Served with Garlic and Cheese Orzo and asparagus sauteed with garlic, butter and EVOO.
Garlic and Cheese Baby Pasta
1/2 lb. Acini de pepe pasta or orzo
4 tbsp. butter
3-4 cloves garlic
1/4 - 1/2 cup grated Parmesan
Parsley to taste
Black pepper to taste
Cook pasta according to directions on package.
When pasta is ready, cook butter and garlic over medium heat about one min. Add cooked pasta, cheese and parsley. Serve with Pesto-Presto Chicken.
1/2 lb. Acini de pepe pasta or orzo
4 tbsp. butter
3-4 cloves garlic
1/4 - 1/2 cup grated Parmesan
Parsley to taste
Black pepper to taste
Cook pasta according to directions on package.
When pasta is ready, cook butter and garlic over medium heat about one min. Add cooked pasta, cheese and parsley. Serve with Pesto-Presto Chicken.
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