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Chicken with Cream Cheese, Pesto, Vine Tomatoes & Breadcrumbs on Rachel Wells Food

Chicken with Cream Cheese, Pesto, Vine Tomatoes & Breadcrumbs

A super-easy baked chicken dish perfect for summer entertaining

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Adapted from Mary Berry


  • 6 skinless boneless chicken breasts
  • salt and freshly ground pepper
  • 175 g Taleggio cheese cut into small chunks
  • 3 tbsp pesto fresh is best but good quality jar is fine
  • 2 tbsp freshly chopped basil
  • 3 tbsp cream cheese
  • 50 g fresh breadcrumbs
  • 1 pinch paprika
  • 400 g cherry tomatoes
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar


  1. 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.

  2. 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.

  3. 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.

  4. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.