Pesto and Tallegio Chicken with Roasted Tomatoes

DianaMains, Recipes

Pesto and Tallegio Chicken with Roasted Tomatoes

Pesto and Tallegio Chicken with Roasted Tomatoes

Pesto and Tallegio Chicken with roasted tomatoes is one of my favourites for a crowd pleasing lunch.  It can be prepped in about 10 minutes, with virtually no mess, pan frying or fiddly work.  Bang it in the oven, and in under an hour, delicious food, fancy enough for a party is ready to serve.  Perfect!

This is a Mary Berry recipe from her Cook Up A Feast collection.  I haven’t changed a thing as for all of Mary’s recipes, they are perfect as is.  I’m sharing because of the sheer ease of making this dish, and the fact that you can make ahead, and just throw in the oven before you serve. And btw – I think I want Mary for my new BFF.
Pesto and Tallegio Chicken with Roasted Tomatoes

Ingredients (For 4 – scale up accordingly)

  • 4 skinless medium sized chicken breasts
  • 125g Taleggio cheese grated roughly, or crumbled into pieces.
  • 2 tablespoons pesto (you can make your own or cheat and buy fresh). I cheated.
  • 2 tablespoons of roughly chopped basil
  • 35g fresh breadcrumbs
  • 300g cherry tomatoes on the vine
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

Method

Arrange the chicken in an over proof dish, and season.  Mix the cheese and pesto together.  Spoon over the chicken breasts and cover with breadcrumbs.Pesto and Tallegio Chicken with Roasted TomatoesPesto and Tallegio Chicken with Roasted Tomatoes
Pre-heat the oven to 200 degrees Centigrade.  Bake for 20 mins before adding the tomatoes, oil and vinegar.  Return to the oven for 10 mins.Pesto and Tallegio Chicken with Roasted Tomatoes
 Serve with crusty bread and salad.
DianaPesto and Tallegio Chicken with Roasted Tomatoes