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Pesto Stuffed

Chicken Breasts


4 chicken breasts

4 tbsps of pesto

100g mascarpone cheese

100g breadcrumbs

2 handfuls of cherry tomatoes




  1. Preheat the oven to 200C/180C fan.

  2. Mix together the mascarpone and pesto. 

  3. Cut a slit in the side of each of the chicken breasts to form a pocket, stuff with the mascarpone mix.

  4. Season the breadcrumbs well in a wide bowl. Rub the chicken breasts all over with a little oil and roll in the breadcrumbs, lay each breast in a roasting tin. Scatter over the cherry tomatoes.

  5. Cook in the oven for 25-30 mins, until the chicken, is cooked through and the breadcrumbs are golden brown, 

  6. Roughly chop some basil leaves and sprinkle over the chicken to serve.

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