A super-easy baked chicken dish perfect for summer entertaining
Pre-heat the oven to 220C, 200C fan, 425F, Gas 7. Arrange the chicken breasts in a single layer in an ovenproof dish or roasting tin and season with salt and freshly ground black pepper.
Mix the Taleggio, pesto, basil and cream cheese in a bowl and season with salt and freshyl ground black pepper. Spoon on to the chicken breasts, spreading the mixture out to cover them completely. Sprinkle with breadcrumbs and dust with a little paprika.
Bake for 20 mins, 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. Be careful not to over cook it.
To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.