Chicken breast with creamy pesto

Chicken, mascarpone and pesto is a taste bomb. I’m already reaching for a napkin before unsightly dribbling ruins the moment!
Serves: 5 • Prep: 15 mins • Cook: 25 mins • Easy 
  • 5 chicken breasts
  • 4 tbsp good quality pesto (making your own is easy)
  • 100g mascarpone
  • olive oil
  • pine nuts
  • basil leaves
  • sea salt
  • black pepper
  • sprinkle of mixed herbs
Shiz up the mascarpone and pesto in a bowl with a bit of seasoning. You could add garlic if you’re that way inclined.

Make a slit in each chicken breast – try not to cut right through like I usually do :-D and then add some of the mixture. Don’t overstuff it, so you can close over the gap.

Put the chicken in a cosy baking dish and brush with olive oil and sprinkle on some mixed herbs, sea salt and black pepper.

Put them in the oven at 200C, or 180C fan, or gas 6, for about 20–25 mins until golden and the chicken is properly cooked.

Add the pine nuts for the final minute or just scatter them over when out of the oven along with the basil.

If you’re on our eatnaturally plan, follow our serving guidelines for the meal.

Everyone else, you can have a vibrant salad or a few baby potatoes with your fave greens. My personal favourite is lemon and mustard greens.
Nutrition info
Chicken is one of the best sources of vitamin B3, otherwise known as niacin. Niacin is vitally important for energy production, changing protein, fat and carbohydrate into usable energy. In particular niacin helps convert starches, stored in the liver and muscles, into energy. It also plays an antioxidant role, helping to stop damaging free radicals from doing their nasty cell-destroying deeds.
Tis an ill cook that cannot lick his own fingers.
William Shakespeare
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