Pesto Cheesy Chicken with Roast Tomatoes

There was to be lots of family around the table, and I did not want to be spending days or even hours in the kitchen, so something chickeny, something tasty, something a bit Italian was in order.

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.

tomatoes and Pesto chicken cooked

Something chicken with pesto, garlic, Italian blue cheese (if I could source it) and tomatoes too!

Pesto Cheesy Chicken with Roast Tomatoes

5 from 2 votes
Recipe by Paul Steele Course: DinnerCuisine: ItalianDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

260

kcal

Something chicken with pesto, garlic, Italian blue cheese (if I could source it) and tomatoes too!

Ingredients

  • 6 chicken breast portions

  • 100 g Fontina cheese (or Gorgonzola)

  • 75 g strong cheddar

  • 3 tbsp pesto (fresh is best)

  • 2 tbsp chopped basil

  • 3 tbsp cream cheese

  • 50 g fresh breadcrumbs

  • pinch paprika

  • 400 g cherry tomatoes on the vine

  • 1 tbsp balsamic vinegar

  • salt and freshly ground black pepper

Directions

  • 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.

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

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

Yummy!

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