Ingredients
6 skinless, boneless chicken breasts
1 pinch of salt and freshly ground black pepper
175g Havarti (straight from the fridge), cut into small cubes
3 tbsp basil pesto
2 tbsp freshly chopped basil
3 tbsp cream cheese
50g fresh breadcrumbs
1 pinch of paprika
400g cherry tomatoes, on the vine
2 tbsp olive oil
1 tbsp balsamic vinegar

Method
1. Preheat the oven to 220°C (200°C fan forced). Arrange the chicken breasts in a single layer in an ovenproof dish or roasting tin and season with salt and freshly ground black pepper.

2. Mix the Havarti, pesto, fresh basil, and cream cheese in a bowl and season with salt and freshly ground black pepper. Spoon on to the chicken breasts, spreading the mixture out to cover them completely. Sprinkle with the breadcrumbs and dust with a little paprika.

3. Bake for 20 minutes, then arrange the tomatoes around the chicken, pour the oil and vinegar over them, and return to the oven for a further 10 minutes or until the chicken is just cooked through. Be careful not to overcook it.

4. To serve, arrange a chicken breast on each plate with a few tomatoes, then spoon over some of the juices from the dish.