Easy Pesto &Tomato Chicken

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

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

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.