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.
Something chicken with pesto, garlic, Italian blue cheese (if I could source it) and tomatoes too!
Pesto Cheesy Chicken with Roast Tomatoes
Something chicken with pesto, garlic, Italian blue cheese (if I could source it) and tomatoes too!
6
servings20
minutes35
minutes260
kcalIngredients
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!
