Mary Berry's chicken with pesto, taleggio, and roasted tomatoes recipe

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  6 full breast (both fillets) or 1.42kg

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Taleggio

  Auricchio

  7 oz or 196g

• Pesto Sauce

  Wegmans

  3 tblsp or 45g

• Basil

  Freshdirect

  2 tablespoon or 6g

• Cream cheese

  3 tbsp or 44g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  50 grams or 50g

• Paprika

  Spices

  1 tbsp or 7g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Vinegar Balsamic

  Compliments

  1 tbsp or 15g

Directions

1. Preheat the oven to 220°C/425°F/gas mark 7. Arrange the chicken breasts in a single layer in an ovenproof dish or roasting tin and season with salt and freshly ground black pepper.
2. Mix the Taleggio, pesto, basil, and cream cheese in a bowl and season with salt and freshly ground black pepper. Spoon on to the chicken breasts, spreading the mixture out to cover them completely. Sprinkle with the breadcrumbs and dust with a little paprika.
3. Bake for 20 minutes, then arrange the tomatoes around the chicken, pour the oil and vinegar over them, and return to the oven for a further 10 minutes or until the chicken is just cooked through. Be careful not to overcook it.
4. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.

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