Pesto and Mascarpone Stuffed Chicken Breasts

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1183

A simple combination of mascarpone and pesto stuffed into moist chicken breasts with a crispy coating, served with juicy, just-cooked cherry tomatoes. Easy, impressive, and delicious.

recipe updated Apr 26, 2019

Ingredients

  • Mascarpone cheese icon
    Mascarpone cheese
    59g
  • Pesto icon
    Pesto
    20g
  • Chicken breast icon
    Chicken breast
    450g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    59ml
  • Breadcrumbs icon
    Breadcrumbs
    100g
  • Cherry tomatoes icon
    Cherry tomatoes
    150g
  • Pine nuts icon
    Pine nuts
    25g
  • Rustic french bread icon
    Rustic french bread
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Small bowl
  • kCook icon Work surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Small bowl

Step preview

  1. Pre-heat - 200°C
  2. Get a clean small bowl
  3. Add mascarpone cheese
  4. Add pesto
  5. Mix with teaspoon until combined
  6. Prepare a clean work surface
  7. Add chicken breast
  8. Slice lengthwise
  9. Stuff mixture into chicken
  10. Season with salt & pepper
  11. Rub in olive oil
  12. Get a clean small bowl
  13. Add breadcrumbs
  14. Turn until coated
  15. Prepare a clean baking sheet with parchment paper
  16. Transfer chicken to baking sheet
  17. Drizzle with olive oil
  18. Bake - 10 min, 200°C
  19. Add cherry tomatoes
  20. Season
  21. Drizzle with olive oil
  22. Cook until just cooked - 5 min, 200°C
  23. Sprinkle with pine nuts
  24. Serve rustic french bread
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