Creamy pesto chicken

• boneless, skinless chicken breasts↗4 4
• homemade pesto↗3 tbsp 3 tbsp

  (see tip below for the recipe)

• mascarpone↗85g 85g
• olive oil↗4 tbsp 4 tbsp
• breadcrumbs↗100g 100g

  preferably made from day-old bread

• baby tomatoes↗175g 175g

  on the vine

• pine nuts↗handful of handful of
• basil leaves↗handful of handful of

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/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 mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

2. 2

   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.

3. 3

   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 and serve with new potatoes or crusty bread.