Very easy and quick chicken dish for a weeknight dinner with delicious breadcrumb crust.
- 6 chicken breasts
- 6 oz / 175 g gauda
- 3 tbsp pesto
- 3 tbsp cream cheese
- 2 oz / 60 g fresh breadcrumbs
- a pinch of paprica
- 14 oz / 400 g cherry tomatoes on the vine
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Preheat the oven to 425° F / 220° C. Arrange the chicken breasts on a single layer in an ovenproof dish and season with salt and freshly ground black pepper.
- Chop the gauda cheese on small cubes and mix it with the pesto and the cream cheese, season with salt and pepper. Cover the chicken with the mixture and sprinkle with the breadcrumbs. Dust a pinch of paprica on top.
- Bake in the oven for 20 mins, take out and put the tomatoes around the chicken. Pour the olive oil and balsamic vinegar on top of them and return in the oven for extra 10 mins.
- Serve each chicken breast on a plate with few tomatoes and pour some of the roasting juices on top.
