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

Mary Berry's chicken with pesto, Taleggio, and roasted tomatoes recipe, This is truly scrumptious. It’s also quick to make. Home-made pesto is best, but you can use good-quality pesto from a jar if you’re short of time. Serve with potatoes and salad. The chicken can be prepared up to the end of step 2 up to 12 hours ahead. Freeze at the end of step 2 for up to 2 months.

INGREDIENTS

6 items skinless boneless chicken breasts
1 pinches salt and freshly gound black pepper
175 grams Taleggio cheese (straight from the fridge), cut into small cubes
3 table spoons pesto
2 table spoons freshly chopped basil
3 table spoons full-fat cream cheese
50 grams fresh breadcrumbs
1 items pinch of paprika
400 grams cherry tomatoes on the vine
2 table spoons olive oil
1 table spoons balsamic vinegar

PREPARATION

1Preheat the oven to 220°C (200°C fan/425°F/Gas 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.

2Mix 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.

3Bake 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.

4To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.