Ingredients:

  • 1 pint (approx. 2 cups / 500g) cherry or grape tomatoes
  • 1 tbsp (15ml) olive oil
  • Pinch of flaky sea salt
  • Pinch of freshly cracked black pepper
  • 4 medium (approx. 6oz / 170g each) boneless, skinless chicken breasts
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (optional, can substitute with chicken stock)
  • 1 cup (240ml) double cream (heavy cream)
  • 1/2 cup (120g) good-quality basil pesto
  • 1/3 cup (30g) freshly grated Parmesan cheese, plus extra for serving
  • Fresh basil leaves, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until blistered and beginning to burst. Set aside.
  2. Pat chicken breasts dry and season generously on both sides with salt and pepper. Heat 1 tbsp olive oil and butter in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden-brown. Remove chicken from the skillet and set aside.
  3. Reduce heat to medium. Add the chopped shallot to the same skillet and sauté for 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
  4. Pour in the white wine to deglaze the pan, scraping up any browned bits. Allow it to bubble and reduce by half. Stir in the double cream and pesto until combined. Bring to a gentle simmer, then stir in the grated Parmesan cheese until it melts into a smooth sauce.
  5. Return the seared chicken breasts and any juices to the skillet. Reduce heat to low, cover, and simmer for 5-8 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C).
  6. Gently stir the roasted tomatoes into the sauce around the chicken. Garnish generously with fresh basil leaves and an extra grating of Parmesan cheese. Serve immediately.