Creamy pesto chicken

Name: Creamy pesto chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 boneless, skinless chicken breasts; 3 tbsp homemade pesto (see tip below for the recipe); 85g mascarpone; 4 tbsp olive oil; 100g breadcrumbs, preferably made from day-old bread; 175g baby tomatoes on the vine; handful of pine nuts; handful of basil leaves

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : Emma Lewis

basil leaf basil leaves breadcrumb

Ingredients

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4 boneless, skinless chicken breasts3 tbsp homemade pesto (see tip below for the recipe)85 grams mascarpone4 tbsp olive oil100 grams breadcrumbs, preferably made from day-old bread175 grams baby tomatoes on the vinehandful of pine nutshandful of basil leaves

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Instructions

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Step 1

Heat the oven to 200C/180C fan/gas 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.