Spread the remaining 2 tbsp of pesto on the chicken breasts and sprinkle on the cheese.
60 g (2.1 oz or just over half a cup) cheddar cheese
Mix together the panko breadcrumbs, paprika, olive oil, and the remaining ¼ tsp each of salt and pepper.
25 g (1/2 cup) panko breadcrumbs, ¼ tsp paprika
Sprinkle the mixture on top of the chicken.
1 tbsp olive oil
Place in the oven to cook for 10 minutes, then sprinkle over the pine nuts.
1 tbsp pine nuts
Place back in the oven to cook for a further 10-15 minutes - until the chicken is no longer pink in the middle.
Remove from the oven and stir the cream into the liquid and tomatoes in the baking dish.
3 tbsp double (heavy) cream
Sprinkle fresh basil leaves over the dish and serve with some fresh pasta or some boiled potatoes.
fresh basil leaves, fresh pasta or boiled potatoes
Video
Notes
Can I make it ahead?This dinner tastes best when eaten right away. However, you can make the tomato mixture (chopped tomatoes, cornflour, salt, pepper, garlic and stock) ahead, place it in the baking tray and cover. It should be fine, like that at room temperature for a couple of hours.You can also make the panko mixture a couple of hours ahead. Again, mix together, cover and leave at room temperature. When you're ready to cook, uncover the tray of tomatoes, top with chicken breasts, pesto and cheddar, then sprinkle on the panko mixture and cook as per the recipe.Can I freeze it?No, I don't recommend freezing this recipe. The sauce can split if frozen and reheated.Nutritional information is per serving (this recipe serves 4).