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Pesto Baked Chicken Breast

A winter warmer from our resident Margaret Hartley.


4.5 hours prep | serves 4


  • 6 olives, pitted and chopped
  • 1 clove garlic, crushed
  • 2 tsp pesto
  • 200g full fat cream cheese (chilled, not softened)
  • 1 cup grated mozzarella
  • 4 chicken breasts (skinless and boneless)
  • Salt and freshly ground black pepper
  • 4 tomatoes, thinly sliced
  • 2 tbsp olive oil



  1. Preheat oven to 200ºC.
  2. Mix olives, garlic, pesto, cream cheese and mozzarella together in a bowl until well combined.
  3. Cut a pocket in the side of each chicken breast. Stuff the cream cheese mixture into the pockets, pressing down firmly to close each pocket.
  4. Season with salt and pepper.
  5. Place the chicken in a roasting dish and lay the sliced tomatoes on top.
  6. Drizzle with olive oil and another grind of pepper.
  7. Roast for approximately 40 minutes until chicken is cooked through and the tomato is roasted (should look a little shrivelled).
  8. Serve with your favourite sides. Risoni/orzo pasta, green salad or cooked green beans work a treat.


Tips: you can substitute pesto with a few finely chopped basil leaves.


Image: iStock

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