Pesto Chicken with Roast Tomatoes

Preheat the oven to 200C. Make a slit along the side of each breast to make a pocket, then stuff with a mixture of the pesto and mascarpone, before spooning some over the opening to seal. Brush with a little oil and season well, then press into breadcrumbs to coat. Pop the breaded and stuffed chicken breasts into an oiled baking dish along with the tomatoes, and drizzle with a little more oil.
Cook in the oven for 25 mins, or until the meat is golden and cooked through. Scatter with pine nuts, cook for 3 mins more, then sprinkle with basil leaves and serve with chips or new potatoes.

25 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box