Pesto chicken with roasted tomatoes
Studies have revealed a strong protective effect of the compound lycopene against prostate cancer. Lycopene is found in tomatoes giving them their bright red colour.
Try to incorporate cooked tomatoes that are cooked with olive oil as the process of roasting them in oil releases more of the lycopene from the tomato cells which can be readily absorbed into the body.
Prep time: 15 mins
Cooking time: 25 mins
Total time: 40 mins
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- 3tbsp pesto
- 100g mascarpone
- 4tbsp olive oil
- 100g wholemeal breadcrumbs
- 50g grated Parmesan
- 400g cherry tomatoes
- 2tbsp pine nuts
- Handful of basil leaves
Heat oven to 200C/180C fan/gas 6. Using a knife make a slit along the side of each chicken breast to form a pocket.
Mix pesto with the mascarpone in a bowl, then spoon a quarter of the mixture into each chicken breast.
Brush each chicken breast with a smear of olive oil and season well.
Tip the breadcrumbs on to a large plate, mix with the Parmesan and season.
Place each breast on the plate and then press all over with breadcrumb mixture.
Place in a baking dish along with tomatoes and drizzle over the remaining oil.
Cook in the oven for 20-25 minutes. Scatter over the pine nuts and cook for a further 2-3 minutes.
Sprinkle with basil leaves and serve with new potatoes or crusty French bread.