Creamy pesto chicken with roasted tomatoes

Creamy pesto chicken with roasted tomatoes

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(185 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4
A fast and filling, all-in-one chicken dish

Nutrition and extra info

Nutrition: per serving

  • kcal545
  • fat33g
  • saturates10g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein40g
  • salt0.82g
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Ingredients

  • 4 boneless, skinless chicken breast
  • 3 tbsp Homemade pesto (see recipe below)
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 85g mascarpone
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g breadcrumb, preferably from day-old bread
  • 175g baby tomatoes, on the vine
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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.

  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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Comments (184)

julia-s's picture
5

This is an excellent recipe which we serve at our Auerge in France for guests, and always gets a very positive response. easy and eye catching - works just as well with red pesto

dlittlewood's picture
5

This is a firm family favourite we have it every month infact we had it tonight with pasta and roasted red peppers delicious!

camrob79's picture
5

I've used low fat soft cheese with herbs instead of the mascarpone.....very yummie I must say....for sure would do this again!!!

mmgrdivechick's picture
5

This will become a firm favourite. First time I've made home made pesto, don't think I will be buying store bought again! I am a mushroom freak so added them to the dish with the tomatoes. The garlicky pesto, mushroom & chicken together was lovely. I served with carrots sauted in butter and green peas - what a colourful combination, good enough for any dinner party main meal.

laureana's picture
4

easy recipe, didnt find it too messy (maybe i spend to much time running aroud cleaning up after my two year old!!), served it with risotto and went down well with everyone even the fussy madame!

sarahguise's picture
5

Delicious. Made this for a dinner party at the weekend - so easy to make. Had it with roasted new potatos, baby corn, green beans & garlic bread to dip in the sauce... mmmmmmm. Every scrap was eaten - empty plates all round. Would definatley make it again.

49sandy's picture
5

Truly scrumptious - would have this again, and again!

middle_pin2's picture
5

Made this exactly as described and it was delicious. I didn't find it particularly messy either. Will definitely make again.

catherinedoherty's picture
5

Very very nice..I use Ricotta cheese instead of mascarpone

samcat17's picture
5

a great recipe very easy to make and quick yum yum

nancypatrickstephan's picture
5

tasty!

thommich's picture
5

Delicious! Mine was a bit messier than in the picture, but the end result was thoroughly enjoyed.
I used ready made pesto and omitted the pine nuts (not a favourite of mine!).

pgrant52's picture
5

Sorry - forgot to give this my star rating.

pgrant52's picture
5

This is a family favourite in our house. I modify the recipe slightly - use shop bought coriander pesto and for the cheese I use slices of buffalo mozzerella - it never dissapoints.

baltar's picture
5

WOW!!! Very quick, easy & tasty!

rkvizor's picture
5

Lovely recipe! I made this for six people for dinner and it was lovely. I had quite a lot of mixture left over - I multiplied the filling by 1.5 but there was still about a third of it left. Still, it tasted wonderful and I would definitely make it again.

leeanne533's picture
5

I never usually rate recipes but I just have to on this one, truely amazing recipe, it is now a firm favourite with my family and we have it on a regular basis!!
Would highly recomend, it's like an explosion of flavours with every mouthfull.
Also, I now use chedder as filling as I am unable to eat mascapone, and it still woks wonderfully.

topkok's picture
5

Easy recipe and tastes great!!
Marian

katevb's picture
4

This is such an awesome recipe! I made it for my Mums birthday and used sundried tomato pesto instead of basil pesto which was delicious. Cant wait to make it again!

vfirth's picture

I love this recipe. I also used shop bought pesto to speed things up, and I used Philadelphia Light rather than Mascarpone for a bit less fat. Served with new potatoes and asparagus tips. Perfect meal to cook for friends.

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