Chicken and herb bake with tomatoes recipe
An oven-baked one-pot chicken dish. Here succulent chicken breast is coated with herby cream cheese and breadcrumbs before being roasted in the oven with cherry tomatoes. Top tip: finish under the grill to crisp up the chicken skin.
See method- Serves 4
- 10mins to prepare and 20mins to cook
- 445 calories / serving
- Freezable
Ingredients
- 600g (1lb) chicken breast fillets, skin on or off
- 4tbsp garlic and herb cream cheese
- ½tbsp oil
- 1tbsp breadcrumbs
- 250g cherry tomatoes
- rocket or mixed salad, to serve
Each serving contains
- Energy
- 1845kJ 445.0kcal
- Fat
- 30g
- Saturates
- 11g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.8gProtein 38.0gFibre 1.0g
Method
- Heat the oven to Gas Mark 6, 200°C, fan 180°C. Spread the cheese over all of the 4 chicken breasts (if the chicken breasts have skin on you will need to lift it back gently first, then smooth it back over the top of the cheese).
- Brush the skin with oil (skip this stage if you're using skinless ones) and sprinkle over the breadcrumbs. Put in a baking dish.
- Toss the cherry tomatoes in the remaining oil and season well, then tip into the dish with the chicken.
- Bake for 20 minutes or until the chicken is cooked, cutting into the thickest part of the breast to check it is cooked through, with no pink showing. Crisp the skin up under the grill if needed.
- Serve with a rocket or mixed salad.
- See more Chicken recipes
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
