Creamy pesto-stuffed chicken with roasted tomatoes

Jun 17, 2020
This mouthwatering pesto chicken is super simple yet mouthwateringly good! Source: Getty.

This delicious dish will instantly be a hit with your dinner guests – no matter how fussy they may be! Not only does it include a mouthwatering pesto mix but it’s also served with a side of delicious roasted tomatoes that will be bursting with flavour from your very first bite!

You can try this meal as a quick and easy dinner dish, or simply as a last-minute, gourmet-tasting feed as a treat for yourself! With just a handful of ingredients and a super simple recipe, this dish comes with all the flavour but absolutely no stress! Enjoy!


  • 4 boneless, skinless chicken breasts
  • 85g mascarpone
  • 4 tbsp olive oil
  • 100g breadcrumb, preferably from day-old bread
  • 175g baby tomatoes, on the vine
  • 40g basil leaves, plus extra to serve
  • 25g pine nuts, toasted, plus extra to serve
  • 25g parmesan, finely grated
  • 1 garlic clove, crushed
  • 3 tbsp olive oil


  1. For pesto, in a small food processor, whizz together basil leaves, toasted pine nuts, parmesan, garlic and olive oil.
  2. Heat oven to 200C/180C. Use small sharp knife to make slit along the side of each chicken breast to form a pocket. Mix together 3 tbsp of homemade pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
  3. Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip 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.
  4. 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.

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