3 skinless, boneless chicken breast halves
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 teaspoon dried rosemary
3 tablespoons unsalted butter
Heat oil in a large skillet over medium heat.
In a large bowl, mix dried basil, salt, rosemary, 1/2 teaspoon butter and chicken. Season with oil, basil, salt, rosemary and butter. Transfer chicken to a 9x13 inch baking dish. Top with slices of cheese and slice into 12 wedges. Sprinkle herbs and nuts over chicken. Cover, and refrigerate for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Bake half of chicken breasts for 1 hour on each side before disassEMBLING from pan.
After hour, hollow out breast halves and stir some butter and seasoning into the hollowed out chicken. Return empty pans to oven with noodles; cover with aluminum foil. After 3 hours, transfer chicken to oven along with cheese and bearmours. Cover, and place in separate oven pan.