Pesto and Mascarpone Stuffed Chicken Breasts

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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 Jan 24, 2020


  • Mascarpone cheese icon
    Mascarpone cheese
    4 tbsp (59g)
  • Pesto icon
    4 tsp (20g)
  • Chicken breast icon
    Chicken breast
    4 (450g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Olive oil icon
    Olive oil
    4 tbsp (59ml)
  • Breadcrumbs icon
    100g (about 2¼ cups)
  • Cherry tomatoes icon
    Cherry tomatoes
    150g (about ¾ cup)
  • Pine nuts icon
    Pine nuts
    25g (about 3 tbsp)
  • Rustic french bread icon
    Rustic french bread
    as needed


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