Summer roast pesto chicken

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15 min


6 servings

* PLUS Roasting Time: 45 minutes
Summer roast pesto chicken

Andreas Trauttmansdorff


  • 1/4 250-g block or container regular or spreadable cream cheese
  • 1/3 cup store-bought or homemade pesto
  • 6 skin-on and bone-in chicken breasts
  • olive oil
  • pinch salt
  • pinch pepper
  • pinch garlic powder


  • Preheat oven to 400F (200C). Line a large, rimmed baking sheet with foil. In a medium-size bowl, stir or mash cream cheese until smooth. Stir in pesto. Divide into 6 portions. Using your fingers, tuck each portion between skin and meat of each breast and push to centre of breast. Using your palm, gently press down on chicken skin until cheese is evenly distributed under skin. Lightly brush skin with oil. Sprinkle with salt, pepper and garlic powder. Place on baking sheet.
  • Roast, uncovered, in centre of preheated oven until chicken skin is richly golden and chicken feels springy when pressed, 45 to 55 minutes. Do not turn. If some of cheese leaks out during roasting, scoop up and serve beside chicken. Excellent with a green salad, sliced tomatoes and roasted new potatoes.

Nutrition (per serving)

  • Calories
  • 315,
  • Protein
  • 31.7 g,
  • Carbohydrates
  • 0.8 g,
  • Fat
  • 19.9 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 231 mg.

We’ve taken roast chicken breasts and upgraded them with a sophisticated twist ? a fresh pesto-and-cheese stuffing. While it’s just a simple stir-together, it packs a wallop of taste.

Kitchen Tip

Not all store-bought pesto tastes great, so try before using. If needed, bump up flavour by whirling in a food processor with a bunch of fresh basil, a couple of spoonfuls of grated fresh Parmesan, minced garlic and finely chopped pine nuts.