Pesto-Presto Chicken

3 tablespoons pine nuts
8 -10 basil leaves, about 1/2 cup
1/4 cup flat leaf parsley
1 round(50z) soft garlic herb cheese
1/2 cup parmo cheese
salt and pepper
4 pieces of chicken
tomatoes or avocados
2 tablespoons EVVO

Preheat oven to 450 degrees
In a small pan heat pine nuts in the oven so they are lightly toasted: set aside to cool
In the bowl of a food processor: combine basil, parsley, pine nuts, cheese, and 1/4 cup parmo cheese.
Season with a little salt and pepper and process until smooth.
Butterfly each piece of chicken by cutting each piece in the middle but not all the way through.
Open the two half(just like opening a book)
Pound both sides with a mallet until 1/4 inch thickness
Season both sides with salt and pepper
Divide the cheese mixture into four equal amounts
Place an equal amount of cheese on each chicken beast and fold together.
Transfer chicken to a baking dish and place three slices of tomatoes on top of each chicken breast.
Drizzle the EVOO over the entire dish and sprinkle with remaining parmo cheese.
Bake chicken until it's cooked all the way through about 30 minutes.
Optional: top with avocados