Pesto Chicken with Roast Tomatoes
Pesto Chicken with Roast Tomatoes



  • 4 chicken breasts, skin removed
  • 3 tbsp quality green pesto, preferably homemade
  • 85g mascarpone
  • 4 tbsp olive oil
  • 100g fresh breadcrumbs
  • 175g cherry tomatoes on the vine
  • Handful of basil
  • Handful of pine nuts
  • 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

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