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Chicken with Taleggio & Pesto
Dairy Diary
4
10 minutes
30 minutes
315
Mains, Dinner, Roasting Tin
Traybakes are a big hit for informal entertaining – all the delicious flavours cook together in the roasting tin. Cook clusters of cherry tomatoes on the vine in the same tin.
Ingredients
- Skinless, boneless chicken breasts 4
- Salt and freshly ground black pepper
- Taleggio cheese 150g (5oz), diced
- Full fat soft cheese 2 tbsp
- Basil pesto 2 tbsp
- Chopped fresh basil leaves 2 tbsp
- Fresh white breadcrumbs 50g (2oz)
- Paprika pinch
- Cherry tomatoes on the vine 400g (14oz)
- Crusty bread, warmed, and green salad to serve
Directions
Preheat the oven to 220°C/200°fan/Gas 7. Space the chicken breasts out in a roasting tin and season with salt and pepper.
Mix the Taleggio, soft cheese, pesto and chopped basil in a bowl and season with salt and pepper. Spread the mixture over the chicken.
Sprinkle with the breadcrumbs, pressing them down firmly, then dust with a little paprika. Bake for 20 minutes.
Arrange the clusters of tomatoes around the chicken and bake for a further 10 minutes or until the chicken is just cooked through and the cheese starting to ooze.
Serve on warmed plates, drizzled with the pan juices. Accompany with warmed crusty bread and a green salad.