4 boneless, skinless chicken breasts 3 tbsp pesto 85g/3oz mascarpone 4 tbsp olive oil 100g/4oz breadcrumbs, preferably from day-old bread 175g/6oz baby tomatoes on the vine Handful pine nuts Handful basil leaves
Heat oven to 200C/180C fan/gas 6. Use a knife to make a slit along the side of each chicken breast to form a pocket. Mix pesto and mascarpone, then spoon a quarter of the mixture into each chicken breast and smooth over opening to seal. Brush a little oil over each chicken breast and season well. Tip the breadcrumbs on to a large plate and season. Place each breast on the plate and then press all over with breadcrumbs. Place in a lightly oiled, shallow baking dish along with tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil. Cook in the oven for 20-25 min until the chicken starts to turn golden and is cooked. Scatter over the pine nuts and cook for two minutes. Sprinkle with basil leaves and serve with potatoes or bread.
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