Pesto and tallegio chicken with roasted tomatoes

This Pesto and Tallegio Chicken with roasted tomatoes is one of my favourites for lunch with the girls.  It can be turned out in about 10 minutes, with virtually no mess, pan frying or fiddly prep.  Perfect!

Its a Mary Berry (Cook up a feast) recipe - always foolproof.  I think I want Mary for my new BFF.

Ingredients

4 skinless chicken breasts

125g Taleggio cheese grated roughly

2 tablespoons pesto (you can make your own or cheat and buy fresh). I cheated.

2 tablespoons of roughly chopped basil

35g fresh breadcrumbs

300g cherry tomatoes on the vine

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and pepper

Method

Arrange the chicken in an over proof dish, and season.

Mix the cheese and pesto together.  Spoon over the chicken breasts and cover with breadcrumbs.  

Pre-heat the oven to 220C.  Bake for 20 mins before adding the tomatoes, oil and vinegar.  Return to the oven for 10 mins.

Serve with crusty bread and salad.