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Creamy pesto chicken with roasted tomatoes

Creamy pesto chicken with roasted tomatoes
Creamy pesto chicken with roasted tomatoes takes around 40 minutes from beginning to end. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 30g of protein, 32g of fat, and a total of 500 calories. It works well as a condiment. This recipe from BBC Good Food requires pine nuts, pesto, breadcrumb, and basil leaves.

Instructions

1
Heat oven to 200C/fan 180C/gas
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OvenOven
2
Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket.
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Chicken BreastChicken Breast
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KnifeKnife
3
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.
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Chicken BreastChicken Breast
MascarponeMascarpone
PestoPesto
4
Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season.
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Chicken BreastChicken Breast
BreadcrumbsBreadcrumbs
Cooking OilCooking Oil
5
Place each breast on the plate and press all over with the breadcrumbs.
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BreadcrumbsBreadcrumbs
6
Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches).
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TomatoTomato
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Baking PanBaking Pan
7
Drizzle over the remaining oil.
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Cooking OilCooking Oil
8
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.
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Pine NutsPine Nuts
Whole ChickenWhole Chicken
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OvenOven
9
Sprinkle with basil leaves and serve with new potatoes or crusty bread.
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Fresh BasilFresh Basil
Crusty BreadCrusty Bread
New PotatoNew Potato
DifficultyMedium
Ready In40 m.
Servings4
Health Score13
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