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Creamy pesto chicken with roasted tomatoes

A fast and filling, all-in-one chicken dish

  • Prep: 15 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 545
  • Carbohydrates 22
  • Saturated Fat 10
  • Sugar 3
  • Protein 40
  • Fat 33
  • Fibre 1
  • Salt 0.82

Nutrition per serving

  • Calories 545
  • Carbohydrates 22
  • Saturated Fat 10
  • Sugar 3
  • Protein 40
  • Fat 33
  • Fibre 1
  • Salt 0.82

Ingredients

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

Tip

Homemade pesto
In a small food processor, whizz together a large handful basil leaves (about 40g), 25g toasted pine nuts, 25g finely grated Parmesan, 1 crushed garlic clove and 3 tbsp olive oil. Keep in the fridge for 1-2 days or cover with a layer of oil and keep for 3-4 days.

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.

  2. 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.

  3. 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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