Creamy pesto chicken with roasted tomatoes

Ingredients

• 4 boneless, skinless chicken breast
• 3 tbsp Homemade pesto
  
   (see recipe below)
• 85g mascarpone
• 4 tbsp olive oil
  
• 100g breadcrumb, preferably from day-old bread
• 175g baby tomatoes
  
  , on the vine
• handful pine nuts
• handful basil leaves

  Method

  1. Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
  2. Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the 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.
  3. 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.
  4. Source: bbcgoodfood.com