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Chicken, Pesto,Taleggio & Roasted Tomatoes |
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| Serves 6 |
Prep 10 mins |
Cooking 30 mins |
Easy |
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Ingredients |
6 skinless boneless chicken breasts
Salt and freshly ground black pepper
175 g Taleggio cheese (straight from the fridge), cut into small
cubes
3 tbsp pesto
2 tbsp freshly chopped basil
3 tbsp cream cheese
50 g fresh breadcrumbs
A pinch of paprika
400 g cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
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Preheat the oven to 220C/Gas
mark 7. Arrange the chicken breasts in a single layer in
an ovenproof dish or roasting pan and season with salt and
freshly ground black pepper.
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Mix the Taleggio, pesto,
basil, and cream cheese in a bowl and season with salt and
freshly ground black pepper. Spoon on to the chicken
breasts, spreading the mixture out to cover them
completely. Sprinkle with the breadcrumbs and dust with a
little paprika.
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Bake for 20 minutes, then
arrange the tomatoes around the chicken, pour the oil and
vinegar over them, and return to the oven for a further 10
minutes or until the chicken is just cooked through. Be
careful not to overcook it.
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To serve, arrange a chicken
breast on each plate with a few tomatoes, then spoon over
some of the juices from the dish.
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DAILY
DINNERS 
