Chicken with pesto, Taleggio and roasted tomatoes

 

Seldom do I make a recipe so soon after cutting it out of a magazine but my lovely wife was so taken with this recipe in the You magazine that I made if for a dinner party six days later and it went down so well that I made it again for Sunday lunch a week after that.

Taleggio is a soft Italian cheese that is available in supermarkets.  It smells a little pungent to start with but that cooks out and it then tasted wonderful in this dish.  If you can't find it there are alternatives like Fontina, just Google it. 

Once prepared this dish cooks in just 30 minutes and be careful not to cook it because at this time the chicken will be soft and moist.  Make sure your guests know what time it is hitting the table!

This is one of those dishes that tastes great the next day too as the flavours merge beautifully when it cooks.  I defy you not to scrape out the serving dish at the end of the meal.

I served it with crushed roast new potatoes and steamed sugar snap peas.

 

CHICKEN WITH PESTO, TALEGGIO AND ROASTED TOMATOES

 

 

• 6 skinless boneless chicken breasts
• salt and pepper
• 175g Taleggio cheese (straight from the fridge) cut into small cubes
• 3 tbsp. pesto
• 3 tbsp. cream cheese ( I used Philadelphia)
• 50g fresh breadcrumbs
• paprika
• 400g cherry tomatoes on the vine
• 2 tbsp. olive oil
• 1 tbsp. balsamic vinegar

 

Preheat your oven to 220C/435F/Gas 7

Arrange the chicken breasts in a single layer in an ovenproof roasting dish and season with salt and pepper

In a bowl mix together the Taleggio, pesto and cream cheese

Spoon this mixture onto the chicken breasts to cover them completely.

Sprinkle with the breadcrumbs and a little paprika

 

Arrange the tomatoes around the chicken
Mix together the oil and vinegar and pour over the tomatoes
Roast for 30 minutes and serve each guest a chicken breast with a few tomatoes and a little of the juices poured over the top.