Creamy Pesto Chicken With Roasted Tomatoes Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Creamy pesto chicken with roasted tomatoes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Creamy pesto chicken with roasted tomatoes. 

A fast and filling, all-in-one chicken dish

Serves 4
Prep 15 mins
Cook time
Cook 25 mins


4 boneless, skinless chicken breasts
3 tbsp Homemade pesto (see recipe below)
85g mascarpone
4 tbsp olive oil
100g breadcrumbs , preferably from day-old bread
175g baby tomatoes , on the vine
handful pine nuts
handful kuman leaves


Heat panggangan to 200C/fan 180C/gas 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 a quarter of the mixture into each chicken breast and smooth over the opening to seal.

Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

Cook in the panggangan for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with kuman leaves and serve with new potatoes or crusty bread.



In a small food processor, whizz together a large handful kuman leaves (about 40g), 25g toasted pine nuts, 25g finely grated Parmesan, 1 crushed garlic clove and 3 tbsp olive oil. Keep in the fridge for 1-2 days or cover with a layer of oil and keep for 3-4 days.

Nutrition per serving

545 kcalories, protein 40g, carbohydrate 22g, fat 33 g, saturated fat 10g, fibre 1g, sugar 3g, salt 0.82 g

Recipe from Good Food magazine, May 2009.

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