Creamy pesto chicken with roasted tomatoes

This dish is delicious and nice and healthy.  It’s the perfect mid week meal as it takes no time at all and is quite a cheap meal to make.

4 boneless, skinless chicken breasts

3 tbsp pesto

85 light cream cheese (I used sundried tomato and basil Philadelphia for extra flavor but you could experiment with anything)

4 tbsp breadcrumbs, preferably from day-old bread

175g baby tomatoes, on the vine

Handful pine nuts

Handful of basil leaves.

  1. 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 cream cheese, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
  2. 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.
  3. 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.  I served with salad and some homemade bread.
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Posted on August 19, 2011, in Mains, Meat, Quick bites. Bookmark the permalink. Leave a comment.

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