Pesto-Presto Italian Flag Chicken

Mags...this recipe is a slight variation from the original by Rachael Ray. It's extremely easy and very very good. I've made it a few times and it will definitely go into "My Favorite Recipes" book. Rachael Ray recommended serving with a side of orzo. I have usually just made a vegetable to go with it and a nice tossed salad. I don't have the exact calorie information, but I'm sure it's reasonable. Love ya....Mom

Ingredients:

1/2 Cup (About 2 Handfuls) Grated Parmigiano Reggiano Cheese, Divided

2 Tablespoons Extra Virgin Olive Oil (EVOO), For Drizzling

Salt & Pepper

4 Boneless, Skinless Chicken Breasts

2 Large Tomatoes, Thinly Sliced

1 Small Jar (3.5 oz) of Pesto (Or Make Your Own)

Directions:

. Preheat oven to 450 degrees.

. 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. Place a scoop of pesto on one half of each breast and spread a little. Then sprinkle a little bit of the Parmigiano Reggiano on top of the pesto. Fold The flap over to enclose the the pesto and cheese.

. 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 Parmiginao Reggiano.

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

Note: I have made this up to 3 hours in advance and just kept in refrigerator.