Baked chicken in tomato and mozzarella pesto

Ingredients for 4 servings:

• 500 g chicken breast
• 190 g pesto (basil)
• 150 g cream
• 150 g cherry tomatoes
• 1 ball of mozzarella
• Parmesan
• n. B. Butter flakes
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 15 minutes

In a bowl, mix the pesto with the cream, add salt and pepper to taste. Add the chicken, cut into bite-sized pieces, making sure it’s completely covered. Cover the bowl with cling film and let the chicken marinate for a few hours. I usually do this in the morning for dinner, or the night before for lunch. Then, wash, drain, and quarter the tomatoes, cut the mozzarella into small pieces, and stir them into the mixture. Transfer to an ovenproof dish and top with grated Parmesan cheese, adding a few knobs of butter for a nice crust. Bake in the oven at 180°C for about 40 minutes, or until the Parmesan is golden brown. Depending on the size of the chicken pieces, this may take a little longer. I recommend bite-sized pieces to prevent the crust from burning. Bite-sized pieces need at least 30 minutes to cook through. Serve with mashed potatoes.