Skinless and boneless chicken breasts

£7.50 per kilogram

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  • £1.88

  • Skinless and boneless chicken breasts

They can be boiled, fried, grilled or baked and inspire a variety of meal ideas.

A sure winner for a family meal, barbecue or even a summer salad.

When cooking always ensure that the centre of the piece of chicken is no longer pink to ensure thoroughly cooked through. Over cooking is not recommended as this can cause dryness.

Try out this recipe for a fresh but filling chicken dish for the whole family.


4 boneless, skinless chicken breasts

3 tbsp Homemade pesto (see recipe below)

85g mascarpone

4 tbsp olive oil

100g breadcrumbs, preferably from day-old bread

175g baby tomatoes, on the vine

handful pine nuts

handful basil leaves

Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.

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