Pesto Presto Chicken (Rachael Ray)

"This is one of her recipes taken from her new book "Look + Cook" with a slight modification. I was unable to get the Boursin Cheese at our local store, so used Recipe #80675"
photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. I’ve made this three times...excellent!! Tweaks? I used Roma tomatoes and 1/4 cup Parmesan petals for the topper instead of grated Parmesan. No difference in taste. This recipe is a keeper!
  2. I was so tempted to do this the way mama smurf did, and roll them up, but decided to do it as the recipe specified. It is delicious! I did use a small tomato, so added 4 slices instead of 3 to the top. This is just fabulous....thanks so much for sharing such a beautiful recipe!
  3. I chose this to make for our dinner for the New Kids on the Block tag game. I'm glad I did! I cut the recipe in half, didn't have real thick chicken breasts so I pounded them til they were even in thickness and thinner and spread the pesto ingredients on one side then rolled them. I then seasoned the outside with a little of Judi's seasoning salt#78572 and baked them then topped them with the tomatoes and cheese as directed and finished baking. As Rachael Ray says "Yummo". Definately a keeper and goinging into my Favorites of 2011. Oh yes, I served it with a wild rice mixture and a green salad with Nif's Creamy Garlic Salad Dressing#3712673. Fancy enough to serve company! Thank you Lori Mama for submitting the recipe.


I cook therefore I am.
View Full Profile

Find More Recipes