4 chicken breasts
4 tbsps of pesto
100g mascarpone cheese
2 handfuls of cherry tomatoes
Preheat the oven to 200C/180C fan.
Mix together the mascarpone and pesto.
Cut a slit in the side of each of the chicken breasts to form a pocket, stuff with the mascarpone mix.
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.
Cook in the oven for 25-30 mins, until the chicken, is cooked through and the breadcrumbs are golden brown,
Roughly chop some basil leaves and sprinkle over the chicken to serve.