Try this comforting all-in-one pesto chicken dish with roasted vine tomatoes – chicken breasts are stuffed with a creamy pesto sauce and topped with breadcrumbs.
Prep:15 mins
Serves 4
4 boneless, skinless chicken breasts3 tbsp homemade pesto (see tip below for the recipe)85g mascarpone4 tbsp olive oil100g breadcrumbs, preferably made from day-old bread175g baby tomatoes on the vinehandful of pine nutshandful of basil leaves
STEP 1Heat the oven to 200C/180C fan/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.STEP 2Brush 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.STEP 3Cook 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.
