Creamy pesto chicken with roasted tomatoes recipe - How to make creamy pesto chicken with roasted tomatoes

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

Easy
Serves 4
Prep 15 mins
Cook 25 mins

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

Method

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.

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.

Try

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.
 
Nutrition per serving

545 kcalories, protein 40g, carbohydrate 22g, fat 33 g, saturated fat 10g, fibre 1g, sugar 3g, salt 0.82 g

Recipe from Good Food magazine, May 2009.

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References

1. ^{^} Pan-fried chicken in mushroom sauce (chickenandchicken.blogspot.com)

Source : http://chickenandchicken.blogspot.com/2011/08/creamy-pesto-chicken-with-roasted.html

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