Pesto Presto Chicken Rachael Ray Recipes

RACH'S CLASSIC PESTO SAUCE IS THE ONE TO TURN TO AGAIN + AGAIN

Steps:

• In a food processor, pulse the cheese into coarse sand
• Transfer to a bowl
• Add nuts, garlic, zest of 1 lemon and salt to a food processor and pulse into a fairly smooth paste
• Add cheese to nut paste and add about 3 tablespoons EVOO; process until smooth
• Pulse process basil into sauce until fairly smooth, adding juice of 1 lemon and remaining EVOO

PESTO PRESTO CHICKEN (RACHAEL RAY)

Steps:

• Heat oven to 450 degrees.
• In small bowl of a food processor, combine first 6 ingredients, except only use 1/4 cup of the Parmesan.
• Set aside.
• Butterfly the chicken breasts.
• Divide the cheese mixture on the chicken.
• Fold as with a book.
• Place on a non stick baking sheet.
• Bake for 15 minutes.
• Remove from oven and place 3 slices of the tomatoes on each breast.
• Sprinkle with remaining Parmesan.
• Return to oven and bake another 15 minutes.