Crispy Pesto-Stuffed Chicken with Roasted Tomato Coulis and Parmesan Crisps

Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper for the Parmesan crisps.

In a mixing bowl, combine 1 cup of grated Parmesan cheese with 1 teaspoon of Italian seasoning. Spoon small mounds of the cheese mixture onto the baking sheet, flattening them slightly.

Bake for 5-7 minutes or until golden and crispy. Remove from the oven and let cool. While the crisps are baking, prepare the chicken.

Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.

In a separate bowl, mix together 1/2 cup of basil pesto and 4 ounces of cream cheese until smooth. Stuff each chicken breast with the pesto mixture, securing the opening with toothpicks if necessary.

Season the outside of the chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the oven and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

While the chicken is baking, prepare the roasted tomato coulis. In a small saucepan, combine 2 cups of halved cherry tomatoes, 1 tablespoon of olive oil, 1 minced garlic clove, and a pinch of salt.

Cook over medium heat for 10-12 minutes, stirring occasionally, until the tomatoes are soft and saucy.

Blend the mixture until smooth, then return to the heat to warm through. To serve, place a generous spoonful of the roasted tomato coulis on each plate, slice the stuffed chicken breasts, and arrange them on top.

Garnish with the crispy Parmesan chips and fresh basil leaves for an elegant presentation.