Creamy pesto chicken with roasted tomatoes

Creamy pesto chicken with roasted tomatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(190 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 tbsp Homemade pesto (see the recipe in tip section 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Passion Fruit
13th Apr, 2017
3.8
I made this for a dinner party and while it took a while to prep it was super easy on the day. I wrapped the filled fillets individually in clingfilm the day before which helped them to hold together I think and then finished with the breadcrumbs a couple of hours before needed. Very tasty!
dwatson27
8th Nov, 2016
2.55
Sorry. Should read 'we HAVE a favourite recipe'
dwatson27
8th Nov, 2016
2.55
Made this tonight. Served with boiled potatoes and roasted Mediterranean veg (peppers, onions, tomatoes and butternut squash ). Used a pre made pesto sauce. Used Panko breadcrumbs as I had some in the cupboard. It was ok but I don't think I'll make it again. We gave a favourite recipe from this site using chicken stuffed with mozzarella and cheddar with wholegrain mustard and wrapped in prosciutto which is much tastier.
hj11
26th Oct, 2016
5.05
Easy, and really tasty! I've now made this for different guests all of whom have loved it!
ordonnel
20th Oct, 2016
3.8
This is very nice. I spread the sauce over the top instead of filling it in. I wouldn't eat this every day as it is quite creamy. Very tasty.
GingerRoo
28th Sep, 2016
3.8
I made this last night. It takes a lot longer to make than the 15 mins stated if you're going to make your own pesto, too. I found my food processor didn't make a smooth enough paste - the recipe says to use a small one but I only own one food processor so was stuck with that. If you mix the pesto ingredients with the mascarpone then blitz it, it's better, although I only discovered this after scraping lumpy pesto from the food processor a number of times before blitzing it again in a bid to make it smoother. Once that was done it was fairly easy to put together and looked amazing. I had enormous chicken breasts so covered it loosely with foil for 15 mins then cooked it for longer. It tasted lovely - just a shame no-one else in the family agreed! Too pesto-ish for the kids and too creamy for the hubby. A simple recipe full of flavour.
saschlet
2nd Jun, 2016
5.05
Enjoyed this. Made pesto exactly as it said (avoiding temptation to make the GF minty pea pesto!) and used light Philadelphia; used the tomatoes but made a non-bread crumb with blended cauli, quinoa, Parmesan and herbs. It was v good (even toddlers liked it!) so it was healthy with added veg & protein!
poletta
25th Feb, 2016
5.05
Very tasty!
JanieMT
27th Nov, 2015
5.05
Very easy and tasty. I often just spoon the cheese and pesto mixture over the top of the chicken rather than making pockets - tastes just as good!
curlyjefferson13
22nd Jun, 2015
5.05
Really nice. I used red pesto with Philadelphia and added some pan-fried pancetta. Had to be used up in the fridge, but it was really delicious. Served with roasted peppers and red onions as well as the tomatoes and enjoyed without breadcrumbs for a low carb dinner!

Pages

marieparker50
3rd Nov, 2016
Hi can someone please tell me what the homemade pesto recipe is - it's not showing on my page even though it says "see below". Thanks.
goodfoodteam's picture
goodfoodteam
7th Nov, 2016
Hi Marie, the pesto recipe is in the tip section below this recipe (we've changed the text to make it clearer) and also we've now added a couple of pesto recipes to the 'Goes well with' section on the right hand side. Thanks.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.