Creamy Pesto Chicken


This creamy pesto chicken is a great dinner option for the whole family, and a great way to jazz up chicken breasts. If you prefer, you can make your own pesto with this simple recipe, which tastes amazing.

Serves 4
Prep time: 10-15 minutes
Cooking time: 20-25 minutes


  • 4 chicken breasts
  • 3 tbsp pesto
  • 85g Mascarpone
  • 4 tbsp olive oil
  • Salt and black pepper
  • 100g breadcrumbs
  • 1 tbsp pine nuts
  • A handful of fresh basil leaves, torn

To serve:

  • Boiled potatoes


1. Heat the oven to 200˚C/gas mark 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and Mascarpone, then carefully spoon some of the mixture into each chicken breast and press down to reseal the opening.

2. Brush each chicken breast with a little oil and season well.

3. Pour the breadcrumbs onto a large plate. Place each breast on the plate and toss in the breadcrumbs so it is coated in it.

4. Lightly grease a baking dish with oil and place the chicken breasts in it, side-by-side. Drizzle over the remaining oil.

5. Cook in the oven for 20-25 minutes until the chicken starts to turn golden and is cooked through.

6. Scatter over the pine nuts and cook for two more minutes.

7. Sprinkle with basil leaves before serving with some potatoes.

Per serving: Fat 33g, Sat.Fat 6.5g, Carbs 21.2g, Energy 535kcal, Protein 37.6g, Sodium 3g, Sugar 3g, Fibre 1.9g.

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