Creamy Pesto Chicken with Roasted Tomatoes
Over a year ago
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Ingredients
- 4 chicken breasts
- 3tbsp green pesto
- 85g mascapone
- breadcrumbs
- 175g baby tomatoes on the vine
- handful pine nuts
- handful fresh basil
- ¾ cup rice
Accompaniment
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Method
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1
Heat oven to 200C. Slit longwise along each chicken breast to form a pocket. Mix tog pesto and mascapone spoon a quarter into each breast, smooth over the opening to seal. Brush a little oil over each breast and season. Tip breadcrumbs onto a plate and press breasts over so covered. Place breadcrumbs and tomatoes on a shallow baking tray drizzle with oil. Cook in the oven for 20-25 mins until the chicken starts to turn brown. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves.
Serve with rice or new potatoes
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