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.
- 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.
- 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. I served with salad and some homemade bread.