Mary Berry's chicken with pesto, Taleggio, and roasted tomatoes recipe

• 6 skinless boneless chicken breasts
• 1 pinch salt and freshly gound black pepper
• 175 g (6.2oz) Taleggio cheese (straight from the fridge), cut into small cubes
• 3 tbsp pesto
• 2 tbsp freshly chopped basil
• 3 tbsp full-fat cream cheese
• 50 g (1.8oz) fresh breadcrumbs
• 1 pinch of paprika
• 400 g (14.1oz) cherry tomatoes on the vine
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar

1. Preheat the oven to 220C (200C fan/425F/Gas 7).
2. Arrange the chicken breasts in a single layer in an ovenproof dish or roasting tin and season with salt and freshly ground black pepper.
3. Mix the Taleggio, pesto, basil, and cream cheese in a bowl and season with salt and freshly ground black pepper.
4. Spoon on to the chicken breasts, spreading the mixture out to cover them completely.
5. Sprinkle with the breadcrumbs and dust with a little paprika.
6. Bake for 20 minutes, then arrange the tomatoes around the chicken, pour the oil and vinegar over them, and return to the oven for a further 10 minutes or until the chicken is just cooked through.
7. Be careful not to overcook it.
8. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.

chicken breasts, salt, pesto, basil, fullfat cream cheese, fresh breadcrumbs, paprika, cherry tomatoes, olive oil, balsamic vinegar

Taken from www.lovefood.com/guide/recipes/26877/mary-berrys-chicken-with-pesto-taleggio-and-roasted-tomatoes-recipe (may not work)