Creamy pesto chicken with roasted tomatoes

Creamy pesto chicken with roasted tomatoes

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(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
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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.

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Comments, questions and tips

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victorias28
7th Mar, 2015
5.05
Lovely, i'd never thought about pesto chicken instead of garlic kiev. Used ready made breadcrumbs mixed with garlic, and seasoning. I served with potato waffles (needed to use) and corn on the cob. TIP! Ensure chicken breasts are of similar size so they cook at the same time. I didn't measure how much pesto (shop bought) to use and just spooned in a lot into the chicken pockets (needed to be used up!). This made it a little bit too strong so make sure you measure.
Annie17
15th Jul, 2014
Sorry to ruin it folks, but I found this recipe a little bland. Edible, yes, but I don't think I'll be making it again.
elsdevere
14th Mar, 2014
I dont eat chicken so did with salmon, was fab!!
cooksAlot
8th Dec, 2013
I wrapped the chicken breasts in bacon instead of using bread crumbs and had this with roasted veg. Was absolutely delicious and I will definitely be cooking this again soon, my Husband loved it too.
audreymcahill
15th Nov, 2013
This dish is amazing... made with roasted tomatoes on the vine and new baby potatoes! It's probably my best dish on bbcgoodfood!
moirashaw1
10th Sep, 2013
Made tonight for my husband and self. Didn't have mascarpone so just used pesto( used recipe given). Brushed chicken with oil and patted breadcrumbs in. Tomatoes added a lovely freshness. Will definitely make again.
Lu27
12th Aug, 2013
4.05
A really nice recipe, results in tasty chicken which is a bit different. Great for when you are cooking for lots of people.
lyndziloo
23rd Jun, 2013
i did this using red pesto as i didnt have any green pesto in and didnt have all the stuff to make it homemade. I also added garlic to the breadcrumbs! I served it with roasted asparagus that had been coated with olive oil and balsamic syrup. I also served it with some wedges that I had tossed with a tiny bit of rosemary, thyme, smoked paprika, garlic and oregano. It was lovely!! My new favourite dish I think.
carolfmurphy
27th Apr, 2013
5.05
Did this dish for 20 people using chicken fillets. Marinated the chicken fillets first in garlic oil black pepper and lime juice. Drained all this and grilled for about 2 minutes on each side . Poured over the bought pesto and marcapone topped with oiled gluten free breadcrumbs and heated and toasted. Delicious! Part roasted tomatoes first then added when cooking.
sharangoose
18th Apr, 2013
5.05
I stumbled upon this because I had chicken breast and mascarpone I needed to use up. I had some red pesto open in the fridge so used that instead of making my own. I halved the recipe as only for two. However, I would do all of the sauce recipe next time and maybe put the extra in a ramekin in the roasting tin to bubble away and use to pour over veg. I also wouldn't roast the toms for quite as long next time. I would cook this for friends, I thought it was delicious. Think I will serve with roast potatoes, green beans and carrots.

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