4 boneless, skinless chicken breasts
3 tbsp prepared pesto
3 oz mascarpone cheese
4 tbsp olive oil
4 oz breadcrumbs , preferably from day-old bread
6 to 8 oz cherry tomatoes , on the vine
handful pine nuts
handful basil leaves

Heat oven to 400*. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone cheese, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.

Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.

Cook in the oven for 20-25 minutes until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 minutes more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.