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Crispy Pesto Chicken with Whipped Feta & Tomatoes

In the realm of comforting meals that don’t compromise on flair, Crispy Pesto Chicken with Whipped Feta and Tomatoes takes centre stage. This dish is a delightful fusion of textures and flavours, combining succulent chicken, herby pesto, creamy whipped feta, and juicy tomatoes. Not only is it a feast for the senses, but it’s also a straightforward recipe that can be prepared in less than an hour—perfect for both weeknight dinners and special gatherings.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 4 tablespoons of pesto (store-bought or homemade)
• 100g breadcrumbs (preferably panco for extra crunch)
• 50g grated parmesan cheese
• Salt and pepper, to taste
• Olive oil, for drizzling

For the Whipped Feta:

• 200g feta cheese
• 2 tablespoons of cream cheese
• 2 tablespoons of olive oil
• The juice of half a lemon
• Fresh herbs (such as parsley or dill), for garnish

For the Tomatoes:

• 200g cherry tomatoes, halved
• 1 tablespoon of olive oil
• Salt and pepper, to taste

Method

1. Preheat the Oven:
Begin by preheating your oven to 200°C (180°C for fan ovens) and line a baking tray with parchment paper.

2. Prepare the Chicken:
Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness, ensuring they cook uniformly. Season each breast with salt and pepper, then spread a tablespoon of pesto over the top of each piece. In a shallow bowl, combine the breadcrumbs and grated parmesan cheese, mixing well. Press the pesto-coated chicken into the breadcrumb mixture, ensuring an even coating for that crispiness.

3. Bake the Chicken:
Place the coated chicken breasts on the prepared baking tray. Drizzle with a touch of olive oil to encourage golden browning and bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the crust is crispy.

4. Whip the Feta:
While the chicken is baking, prepare the whipped feta. In a food processor, combine the feta cheese, cream cheese, olive oil, and lemon juice. Blend until the mixture is smooth and creamy, adjusting the consistency with a splash of water if necessary. Taste and season with additional salt and pepper, if desired.

5. Roast the Tomatoes:
In a mixing bowl, toss the halved cherry tomatoes with olive oil, salt, and pepper. Spread them on a separate baking tray and roast in the oven alongside the chicken for the last 10-15 minutes until they are blistered and slightly caramelised.

6. Assemble the Dish:
Once the chicken is cooked and the tomatoes are roasted, it’s time to plate up. Place a generous dollop of whipped feta at the base of each plate, then lay the crispy chicken on top. Scatter the blistered tomatoes around the chicken for vibrant colour and flavour. Finish with a sprinkle of fresh herbs for that pop of freshness.

Conclusion

Crispy Pesto Chicken with Whipped Feta and Tomatoes is not just a meal; it’s an experience that brings together the freshness of Italian cuisine with a delightfully modern twist. The crunch of the chicken, the creaminess of the feta, and the sweetness of the roasted tomatoes create a harmony that is sure to impress. Whether you’re entertaining guests or enjoying a quiet evening at home, this dish is destined to become a new favourite. Serve it with a side of leafy greens or some crusty bread for a complete feast. Enjoy!