CREAMY PESTO CHICKEN WITH ROASTED TOMATOES

Creamy pesto chicken with roasted tomatoes image

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

Provided by Emma Lewis

Time 40m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium