Ingredients :
- 4 skinless skinless chicken breasts
- 3 tablespoons homemade pesto
- 85g mascarpone
- 4 tablespoons olive oil
- 100g breadcrumb, preferably from old days bread
- 175g of small tomatoes
- handful of pine nuts
- handful of basil leaves
How To Make :
- Prepare the oven, then heat the oven to 200C. take a small sharp knife to make a gap along the chest's side of each chicken to form a pocket. Combine with pesto and mascarpone, then take a quarter spoon to mix into each chicken breast.
- apply a little oil, about 1 tsp, throughout the chicken breast and season well. Pour breadcrumbs into large plates and season. Put each chicken breast on the plate and press it all with breadcrumbs. Place in a shallow baking sheet fed with little oil along with tomatoes
- After that, cook in the oven for 20-25 minutes until the chicken starts to change color to golden. Strain the pine nuts and cook for another 2 minutes. Sprinkle with basil leaves and serve with new potatoes or crusty bread
