Mary Berry’s chicken with pesto, Taleggio and roasted tomatoes

This is not my recipe, but I saw it in one of the newspaper magazines and decided to give it a go. I must say Mary Berry knows her stuff. I had never even heard of tallegio cheese before and had to go on the hunt for it in the supermarket. Not vastly expensive either. It reminds me of brie, however it is a much stinkier cheese and gooier especially when placed in the oven. Absolutely delicious, enjoy! Recipe is below, let me know what you think.


Serves: 6
Preparation time:  10 minutes
Cooking time:  30 minutes

You will need
6 skinless boneless chicken breasts
Salt and freshly gound black pepper
175g Taleggio cheese (straight from the fridge), cut into small cubes
3 tbsp pesto
2 tbsp freshly chopped basil
3 tbsp cream cheese
50g fresh breadcrumbs
A pinch of paprika
400g cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar

Method
1. Preheat the oven to 220˚C/Gas mark 7. Arrange the chicken breasts in a single layer in an ovenproof dish or roasting pan and season with salt and freshly ground black pepper.
2. Mix 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.
3. Bake 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.
4. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.