Mary Berry's chicken with pesto, taleggio, and roasted tomatoes recipe
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.
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.
Ingredients
- 6 skinless boneless chicken breasts
- 1 pinch salt and freshly gound black pepper
- 175 g taleggio cheese (straight from the fridge), cut into small cubes
- 3 tbsp pesto
- 2 tbsp freshly chopped basil
- 3 tbsp full-fat cream cheese
- 50 g fresh breadcrumbs
- 1 pinch of paprika
- 400 g cherry tomatoes on the vine
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 6 skinless boneless chicken breasts
- 1 pinch salt and freshly gound black pepper
- 6.2 oz taleggio cheese (straight from the fridge), cut into small cubes
- 3 tbsp pesto
- 2 tbsp freshly chopped basil
- 3 tbsp full-fat cream cheese
- 1.8 oz fresh breadcrumbs
- 1 pinch of paprika
- 14.1 oz cherry tomatoes on the vine
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 6 skinless boneless chicken breasts
- 1 pinch salt and freshly gound black pepper
- 6.2 oz taleggio cheese (straight from the fridge), cut into small cubes
- 3 tbsp pesto
- 2 tbsp freshly chopped basil
- 3 tbsp full-fat cream cheese
- 1.8 oz fresh breadcrumbs
- 1 pinch of paprika
- 14.1 oz cherry tomatoes on the vine
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 220°C/425°F/gas mark 7. Arrange the chicken breasts in a single layer in an ovenproof dish or roasting tin and season with salt and freshly ground black pepper.
- 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.
- 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.
- To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.
Recipe from Cook Up a Feast, by Mary Berry & Lucy Young, published by DK, £14.99. Also available as an ebook on the iBook Store.
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