Chicken with Pesto, Taleggio and Roasted Tomatoes

By Mary Berry & Lucy Young

This is truly scrumptious. It’s also quick to make. Homemade pesto is best, but you can use good-quality pesto from a jar if you’re short of time. Serve with potatoes and salad. Makes 12 servings.

Ingredients

12 skinless boneless chicken breasts
Salt and freshly gound black pepper
11oz (300g) Taleggio cheese (straight from the fridge), cut into cubes
5 tbsp pesto
2 tbsp freshly chopped basil
3 tbsp cream cheese
13⁄4oz (50g) fresh breadcrumbs
a pinch of paprika
14oz (400g) cherry tomatoes on the vine
2 tbsp olive oil
1 tbsp balsamic vinegar
1⁄4 cup freshly chopped basil
5 tbsp cream cheese
21⁄2oz (75g) fresh breadcrumbs
a pinch of paprika
2lb (900g) cherry tomatoes on the vine
3 tbsp olive oil
2 tbsp balsamic vinegar

Directions

1. Preheat the oven to 425˚F (220˚C). Arrange the chicken breasts in a single layer in an ovenproof dish or roasting pan and season with salt and freshly ground black pepper.

2. 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.

3. 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 (30 minutes for 12) or until the chicken is just cooked through. Be careful not to overcook it.

4. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.

Making pesto
STEP 1 Put a large bunch of basil, 2 crushed garlic cloves, 1 tbsp pine nuts, and 2 tbsp freshly grated Parmesan cheese in a blender.
STEP 2 With the motor running, slowly pour in 31⁄2fl oz (100ml) extra virgin olive. Season to taste.

Prepare ahead and freeze
The chicken can be prepared up to the end of step 2 up to 12 hours ahead. Freeze at the end of step 2 for up to 2 months.

Comments

Sal | January 7, 2011 at 7:54 am - §

Delicious recipe. I had never heard of Taleggio, and googled substitutions because we couldn't find it around here. I ended up using some left over gruyere and danish blue cheese and it was fantastic! The only thing is, some of the ingredients are repeated in the recipe, in different quantities.I actually used 6 chicken breasts, and the smaller quantities of cream cheese and bread crumbs - although the full amount of fresh basil and two little containers of tomatoes (couldn't get them on the vine) because we love them!

Ingredients

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