Chicken and Cherry Tomato Parcels with Pesto and Mozzarella


A tasty and light recipe that’s simple to create, this dish encompasses classic Italian flavours that will be a hit with the whole family. The individual parcels make it easy to portion up and best of all, you keep all the flavours sealed in with minimal clean up afterwards.

Serves: 4 as a main course
Cooking time: Approx 45 minutes
Nutrition: Gluten-free


  • Bacofoil Non-Stick Kitchen Foil
  • 4 x chicken breast fillets, skinless and boneless
  • 200g cherry tomatoes or baby plum tomatoes
  • 4 heaped tsp fresh pesto
  • 4 x handfuls fresh spinach, washed
  • 1 x ball mozzarella cheese, diced
  • Handful fresh basil leaves
  • Ground black pepper

Crusty bread and green salad to serve


  1. Preheat the oven to 170ºC fan/190ºC conventional/gas mark 5
  2. Take four large pieces of Bacofoil Non-Stick Kitchen Foil and place it dull side up onto a baking sheet
  3. Place a handful of spinach onto the dull side of each piece of foil, then add a chicken breast. Spread a teaspoonful of pesto over each breast, and divide the cherry tomatoes between the parcels
  4. Fold each piece of foil into a loose parcel, scrunching the ends together, and allow plenty of room for the steam to cook the ingredients. Then, place the foil parcels onto a baking tray and cook in the oven for 20 minutes
  5. Once cooked, very carefully open the parcels slightly, taking care as steam will escape, and check the chicken is almost cooked
  6. Scatter over the mozzarella and return to the oven for a further 5-10 minutes, leaving the parcels open until the chicken is thoroughly cooked and the cheese is melted
  7. Remove from the oven and scatter over the basil leaves and a little black pepper, then serve with crusty bread and a side salad


Cook Time

45 mins