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Ingredients

Method

  • STEP 1

    Heat 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 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.

  • STEP 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.

RECIPE TIP
HOMEMADE PESTO

Heat a small frying pan over a low heat. Cook 50g pine nuts until golden, shaking occasionally. Put into a food processor with 80g basil, 50g parmesan, 150ml olive oil and 2 garlic cloves. Whizz until smooth, then season to taste.

See our recipe for classic pesto.

Recipe from Good Food magazine, April 2009

Goes well with

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