This chicken recipe is so simple you will want to make it again and again. Juicy chicken breasts smothered in pesto, brie and philly topped with crunchy breadcrumbs and sweet vine tomatoes. Am I selling it to you yet? I made this for a friend last night and between us we polished the whole lot off…
- 2 chicken breasts
- 75g of brie
- 3 tbsp homemade pesto (it honestly is so much nicer and takes so little time to whip up, but if you are feeling lazy then fresh bought stuff will do the job)
- handful of basil leaves
- 2 tbsp cream cheese
- handful of breadcrumbs (1 slice of bread whizzed should do it)
- 6-8 cherry tomatoes on the vine
- Wholewheat giant cous cous
First things first get that oven on to 180 and leave her to heat up. If you don’t have any breadcrumbs sitting in a freezer bag, grab 3 -4 slices of bread and whizz it in the magimix. What you don’t use keep in the freezer… always useful I find! Next thing to do is make your homemade pesto – just whizz the pine nuts, garlic, oil, herbs and parmesan together until you have an amazing green pesto! Combine with the philly and the brie chopped into small pieces.
Lay your chicken breasts in an oven proof dish and season generously. Then smother the cream cheese and pesto mix over the top of the chicken. Sprinkle on a layer of fresh basil leaves and then scatter over the breadcrumbs and the paprika. Whack in the oven for 20 minutes.
After 20 minutes, bring the dish out and position the vine tomatoes on top and then bung her back in and give her another 10 mins.
I served this with rocket salad and giant cous cous by Merchant Gourmet. So during the last 10 mins of cooking just boil up the cous cous according to packet instructions.
Serve 1 chicken breast per person covered in the delicious cheesy pesto sauce and then whack on some of those sticky sweet tomatoes as they add a delish contrast. Tuck in.