Tuesday, 3 January 2012

Baked Cheesy Pesto Chicken with Roasted Tomatoes













Baked Cheesy Pesto Chicken with Roasted Tomatoes


6 boneless, skinless chicken thighs
4 tbsp  good quality basil and pine nut pesto 
4 tbsp philly cream cheese
sun-dried tomatoes
baby tomatoes , on the vine








Heat oven to 180C. 
Mix together the pesto and cream cheese, then carefully spoon the mixture into each chicken thigh. Place a few sun dried tomatoes and smooth over the opening to seal.

Place in a lightly oiled shallow baking dish along with the baby tomatoes.
Bake in the oven for 30-35 mins until the chicken starts to turn golden and is cooked through.