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Creamy pesto chicken with roasted tomatoes

Creamy pesto chicken with roasted tomatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal545
fat33g
saturates10g
carbs22g
sugars3g
fibre1g
protein40g
low insalt0.82g
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Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 tbsp Homemade pesto (see the recipe in tip section below)
  • 85g mascarpone
  • 4 tbsp olive oil
  • 100g breadcrumb, preferably from day-old bread
  • 175g baby tomatoes, on the vine
  • handful pine nuts
  • handful basil leaves

Method

  • STEP 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.

  • 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 TIPS
HOMEMADE PESTO
In a small food processor, whizz together a large handful basil leaves (about 40g), 25g toasted pine nuts, 25g finely grated Parmesan, 1 crushed garlic clove and 3 tbsp olive oil. Keep in the fridge for 1-2 days or cover with a layer of oil and keep for 3-4 days.

Goes well with

Recipe from Good Food magazine, April 2009

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Overall rating

A star rating of 4.7 out of 5.257 ratings
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