Heat the oven to gas 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 toms 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 through and the juices run clear when thickest part of the breast is pierced. Crisp the skin up under the grill if needed.
Serve with a rocket or mixed salad.
Finest Old Vines Tempranillo 75cl Bright aromas, mixing red berry and black berry fruits.
A rich mouthfeel with plenty of red berry flavours mixed with soft vanilla notes from oak ageing.
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Freezing and defrosting instructions
Can be kept in the freezer for up to 3 months. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
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Guideline Daily Amounts are calculated for a standard adult woman.
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