Creamy Italian Pesto Chicken
This easy recipe features chicken breasts stuffed with a creamy pesto-mascarpone mixture, coated in breadcrumbs, and baked with vine tomatoes for a delicious, flavorful meal.
Ingredients
- 4 chicken breasts (boneless, skinless)
- 3 tbsp pesto
- 85 grams mascarpone cheese
- 4 tbsp olive oil
- 100 grams breadcrumbs (preferably from day-old bread)
- 175 grams baby tomatoes on the vine
- A handful of pine nuts
- A handful of fresh basil leaves
Instructions
Prep the Chicken
- Preheat your oven to 200°C (180°C for fan ovens) or Gas Mark 6.Take each chicken breast and carefully slice a small pocket along one side using a sharp knife.In a small bowl, mix the pesto with mascarpone until smooth.Spoon about a quarter of the mixture into each chicken breast, then gently press the edges to seal the filling inside.
Coat the Chicken
- Brush each chicken breast with a small amount of olive oil (around 1 teaspoon per breast).Season the breasts with salt and pepper, then press them into the seasoned breadcrumbs until they’re fully coated.Place the crumbed chicken breasts in a lightly oiled baking dish, leaving space between them.
Add Tomatoes & Bake
- Arrange the vine tomatoes in bunches around the chicken in the baking dish.Drizzle the rest of the olive oil over the chicken and tomatoes.Bake in the oven for 20-25 minutes, or until the chicken is golden and fully cooked through.
Finishing Touches
- After 20-25 minutes, sprinkle the pine nuts over the chicken and bake for an additional 2 minutes to toast them.Once done, remove from the oven and sprinkle fresh basil leaves over the top.Serve the chicken with crusty bread or new potatoes and enjoy!
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