Creamy Pesto Chicken With Roasted Tomatoes
This delightful recipe combines tender chicken breasts filled with a creamy homemade pesto and mascarpone mixture, enveloped in golden breadcrumbs for a crispy finish. Roasted alongside sweet baby tomatoes, this dish is a perfect balance of flavors and textures. Garnished with toasted pine nuts and aromatic basil leaves, it's a delicious meal that pairs beautifully with new potatoes or crusty bread.
— Constant Cookbook
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp Homemade pesto (see recipe below)
- 85g mascarpone
- 4 tbsp olive oil
- 100g breadcrumbs , preferably from day-old bread
- 175g baby tomatoes , on the vine
- handful pine nuts
- handful basil leaves
Instructions
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 545 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 0.82 milligram of sodium
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