Home > Mains, Recipe > Creamy Red Pesto Stuffed Chicken with Roasted Tomatoes

Creamy Red Pesto Stuffed Chicken with Roasted Tomatoes

Creamy Red Pesto Chicken with Roasted Tomatoes

It seems everyone I know is growing tomatoes this year! We only moved into our house in May, and we’ve been concentrating our effort, and budget, on getting the inside how we want it. This means that the garden’s been on the back burner for this year, figuring that next Spring we’ll set to work on it ready for enjoying it next summer. Hopefully, we’ll be able to grow some vegetables, spurred on by the small pot of cherry tomato plants, donated by my mother and nurtured by the OH, we have going on in one corner of the patio right now. And they’re fruiting! At least, they’re covered with tiny green tomatoes waiting to get red in the sun. So far, we’ve had one each, but hopefully more are on the way! Anyhow, like I said, everyone else seems to be growing tomatoes, and I received a huge bowl of bright red baby ones from the MIL who has more than she knows what to do with.

One of my favourite things to do with cherry tomatoes is to roast them and eat them whole, and this recipe is based on one in the May 2009 BBC Good Food Magazine, which caught my eye as it’s served with roasted baby tomatoes. Yum! I’ve made a few changes, of course, which include using red pesto instead of the suggested green, and upping the quantities of tomatoes. I served this with some plain (read: slathered with butter) new potatoes.

Creamy Red Pesto Stuffed Chicken, with Roasted Tomatoes (serves 2)

  • 2 boneless, skinless chicken breast
  • 2 tablespoons red pesto
  • 45g mascarpone
  • olive oil
  • 50g breadcrumbs (2 ish slices white bread, crust removed, whizzed into crumbs)
  • 200g cherry tomatoes
  • handful pine nuts
  • handful fresh basil leaves

Preheat the oven to 200°C. Lightly oil a shallow baking dish, large enough to hold the chicken breasts and tomatoes.

Using a small, sharp knife, slit along the fat side of each chicken breast to make a little pocket.

Mix together the pesto and mascarpone until well combined. Spoon half of the mixture into the pocket in each chicken breast, carefully pushing in as much as you can, and then closing the pocket and smoothing down the mascarpone. You probably won’t be able to fully close the breast up again, but a little leaking during cooking is fine.

Tip the breadcrumbs onto a plate of shallow bowl, season well with salt and freshly ground black pepper, and then lightly mix with your hands. Brush each chicken breast on both sides with a little oil, then lay onto the breadcrumbs, pile some onto the top and gently push down so both sides are coated – but not too hard, you’re looking for a light crumb, not a compacted crust.

Place the chicken breast into the prepared dish then scatter the tomatoes amongst. Drizzle some more olive oil, maybe two tablespoons or so, over everything, and cook in the oven for 20-25 minutes, until the breadcrumbs begin to turn golden and the chicken is cooked through.

Scatter over the pine nuts and cook for another two minutes. Then artfully scatter over some basil leaves, et voila! Enjoy.  

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