Chicken Breasts with Mascarpone Cheese and Tomatoes

cook 20 mins
  • 3 tablespoons olive oil, plus extra for greasing
  • 4 tablespoons mascarpone cheese
  • 4 teaspoons fresh green pesto
  • 4 skinless chicken breast fillets
  • 100 g (3 1/2 oz) dried breadcrumbs
  • 150 g (5 oz) cherry tomatoes
  • 25 g (1 oz) toasted pine nuts
  • salt and pepper
  • crusty bread, to serve (optional)
  • Mix together the mascarpone and pesto. Use a small, sharp knife to make a horizontal slit in the side of each chicken breast to form a pocket. Fill the pockets with the mascarpone mixture.
  • Season the chicken and rub with 1 tablespoon of the oil then turn in the breadcrumbs until well coated. Place in a baking tray, drizzle over another tablespoon of oil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.
  • Add the tomatoes to the baking sheet, season and drizzle with the remaining oil. Return to the oven for a further 5 minutes or until the chicken is cooked through. Scatter over the pine nuts and serve with crusty bread, if liked.
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