Boursin-Pesto Stuffed Chicken, enough said.

The timing retrospectively, was perfect. Contrary to some's belief, I actually don't sit around watching daytime television. On occasion though, I will flip through and land on Rachel Ray. I like her. I appreciate what she does, however, I'm not a fanatic and I don't tend to just love most of her recipes, as I do Ina's.  So I happen to stop when I saw a chicken breast with tomato slices on it.  After she was finished, I was sold and her "Italian Flag Chicken" was quickly moved to the top of my "cooking next" list. (Perhaps, I should transfer that list from my head to here, good idea.)  I must add that I don't typically cook boneless, skinless as the flavor doesn't hold as well without a bone and it can get dry.  But stuffed with cheesy-pesto goodness?  It sounded like the perfect match.  Try it, let me know if it tantalizes your taste buds as it did mine and more impressively, my husband's!  Recipe courtesy of Rachel Ray:

• basil, 5 to 6 leaves
• flat-leaf parsley leaves, 1/4 cup (about a handful)
• pine nuts,  2 tablespoons toasted
• soft garlic and herb cheese, 1 block such as Boursin *
  
• Parmigiano Reggiano cheese, 1/2 cup (about 2 handfuls) grated divided
• EVOO, 2 tablespoons
• Salt and ground black pepper
• boneless skinless chicken breasts, butterflied then pounded thin
• tomatoes, 2 large thinly sliced

*OK, let me save you some time, I spent about 15 minutes at the cheese section wanting to substitute for the seven dollar Boursin. Don't. I finally realized my time is more valuable and there really isn't a good substitute. Alouette makes one, but the price is about the same. Just get the Boursin, it's absolutely wonderful. I would go pay fifteen bucks for it now.

1. Add Boursin, basil, parsley, garlic, handful of parmesan, S & P to processor and make pesto spread
2. Butterfly and stuff chicken. Add tomato, oil, S & P, and other handful of parm.
3. Roast 450º for 20-25 minutes.

Full Directions:
Preheat oven to 450ºF.

In the bowl of a food processor, combine the basil, parsley, pine nuts, soft cheese, 1/4 cup Parmigiano Reggiano (about a handful), 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 over to enclose the cheese mixture.  Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast.  Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano.
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.


Garlic and Cheese Orzo

Rachel impressed me with the chicken so much, I decided to try her side recommendation,
Garlic and Cheese Orzo. It was wonderful too! Go for it:

• Salt
• orzo, 1/2 pound
• butter, 4 tablespoons
• garlic, 3 to 4 cloves finely chopped or grated
• Parmigiano Reggiano cheese, 1/4 cup grated
• chopped flat-leaf parsley, 1/4 cup (about a handful)
• Ground black pepper

1. Boil orzo.
2. In saute pan, cook garlic till fragrant, add orzo, parm, and parsley. S & P.
   

Full Directions:
Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve. When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine.