First time I made this and I can honestly say it’s ‘delicious’ takes no time at all and is full of flavour.

Recipe from http://www.KitchenSanctuary.com

Ingredients

  • 400 g (14oz) cherry/grape tomatoes sliced in half
  • 1 tbsp cornflour (cornstarch)
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 cloves garlic minced
  • 1 chicken stock cube mixed with 120ml (½ cup) boiling water
  • 1 tbsp red wine vinegar
  • 3 tbsp fresh pesto
  • 4 small chicken breasts or 2 large chicken breasts, sliced in half to make 4 fillets
  • 60 g (2.1 oz or just over hafd a cup) cheddar cheese grated
  • 25 g (½ cup) panko breadcrumbs
  • ¼ tsp paprika
  • 1 tbsp olive oil
  • 1 tbsp pine nuts

To finish:

  • 3 tbsp double (heavy) cream
  • Fresh basil leaves

Instructions

  • Preheat the oven to 200C/400F.
  • Place the cherry tomatoes in the bottom of a baking dish and sprinkle over the cornflour, ¼ tsp salt, ¼ tsp pepper. Toss together with your hands.
  • Add the garlic, stock, red wine vinegar and 1 tbsp of pesto and stir together.
  • Top the tomatoes with the 4 chicken breasts.
  • Spread the remaining 2 tbsp of pesto on the chicken breasts and sprinkle on the cheese.
  • Mix together the panko breadcrumbs, paprika, olive oil and the remaining ¼ tsp each of salt and pepper.
  • Sprinkle the mixture on top of the chicken.
  • Place in the oven to cook for 10 minutes, then sprinkle over the pine nuts.
  • Place back in the oven to cook for a further 10-15 minutes – until the chicken is no longer pink in the middle.
  • Remove from the oven and stir the cream into the liquid and tomatoes in the baking dish. 
  • Sprinkle fresh basil leaves over the dish and serve with some fresh pasta or some boiled potatoes.