Chicken baked with cherry tomatoes & goat’s cheese

Serves 4

180g soft goat’s cheese, mashed
100g sun blushed tomatoes, chopped
Small handful of basil, chopped
4 x chicken breasts, skin on
400g cherry tomatoes
Balsamic vinegar for drizzling
2 cloves garlic, peeled & sliced
1 tablespoon olive oil
Salt & pepper

Instructions:

* Preheat the oven to 180C (fan assisted) or Gas mark 4.

* Mix together in a Pyrex bowl the goat’s cheese, sun blush tomatoes & basil. Season with salt & pepper.

* Using a sharp knife, make a deep slash through the skin and along the length of each chicken breast to create a pocket.

* Spoon the prepared stuffing into the pockets and place the chicken breasts into a Pyrex ceramic oven dish.

* Drizzle with olive oil and season well.

* Bake in the oven for 25-30 minutes or until the chicken is cooked through and the skin is golden brown.

* After 15 minutes of the cooking time, add the cherry tomatoes to the Pyrex ceramic oven dish. Drizzle with balsamic vinegar & olive oil. Scatter over the sliced garlic.

* When the chicken breasts are cooked through, allow to rest and serve with the roasted cherry tomatoes. 

* Capture the tastes and colours of summer with these recipe ideas from the Pyrex archive

This is taken from the Pyrex recipe archive. For information on the full Pyrex range and more recipe suggestions, visit www.pyrex.com 

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