Practical Creamy pesto chicken with roasted tomatoes

Practical Creamy pesto chicken with roasted tomatoes, Creamy pesto chicken with roasted tomatoes, Easy Creamy pesto chicken with roasted tomatoes

PREP: 15 MINS COOK: 25 MINS EASY SERVES 4

Practical Creamy pesto chicken with roasted tomatoes
Practical Creamy pesto chicken with roasted tomatoes, Creamy pesto chicken with roasted tomatoes, Easy Creamy pesto chicken with roasted tomatoes

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 tbsp Homemade pesto (see the recipe in tip section below)
  • 85g mascarpone
  • 4 tbsp olive oil
  • 100g breadcrumb, preferably from day-old bread
  • 175g baby tomatoes, on the vine
  • handful pine nuts
  • handful basil leaves

Method

  1. Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
  1. Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
  2. Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

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