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.
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 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.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.