Pesto Cheesy Chicken with Roast Tomatoes

Pesto Cheesy Chicken with Roast Tomatoes

There was to be lots of us around the table, it was also my son’s 39th birthday, so something ‘chickeny’, something tasty, something a bit Italian. The Italians do family meals so well, chatty and noisy – celebratory. Something I could prepare, freeze beforehand, defrost and pop in the oven on the day.
Something chicken with pesto, garlic, Italian blue cheese (if I could source it) and tomatoes too!

For 6 People:


6 chicken breast portions
100g Fontina cheese (or Gorgonzola)
75g strong cheddar
3 tbsp pesto (fresh is best)
2 tbsp chopped basil
3 tbsp cream cheese
50g fresh breadcrumbs
pinch paprika
400g cherry tomatoes on the vine
1 tbsp balsamic vinegar
salt and freshly ground black pepper


Arrange chicken breast in a large ovenproof dish and season with salt and pepper.

Cube the cheese and mix it together with the pesto, basil and cream cheese, seasoning with a little salt and pepper.

Spoon the mixture onto the chicken, covering each chicken breast completely, then sprinkle with breadcrumbs and paprika on top.

Bake uncovered for 25 minutes (220°C, 430°F – adjust for fan oven, Gas mark 7)
Then arrange the vine tomatoes around the chicken portions before pouring in the oil and vinegar.

Cook for a further 10-15 minutes or so until the chicken is cooked right through.

tomatoes and Pesto chicken cooked

I served it with salad and new potatoes, potato wedges are good.

If you are making it in advance, freeze before the baking.


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