Chicken with cheesy tomatoes

(6 ratings)
Chicken Butter
Chicken Butter
  • Serves: 4

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Chicken escalopes, juicy tomatoes and rich blue cheese all combine to make a dish that's bursting with colour and taste.


  • 4 chicken breasts, skinned and lightly batted out
  • 15g (oz) buttery spread
  • Large handful of watercress, picked and lightly rinsed
  • Pinch of sea salt
  • Twist of black pepper
  • 1tbsp olive oil for drizzling
  • 6 plum tomatoes, halved lengthways
  • 80g (3 oz) Gorgonzola cheese, crumbled

If you're not a blue cheese fan, then Brie, Parmesan, Gruyere, Gouda and many more cheeses will melt just as well and taste equally good.


  1. Brush the chicken breast liberally with buttery spread. Season lightly with salt and pepper and char grill on a hot griddle or in a frying pan for 3-4 mins on each side until cooked.
  2. Meanwhile, place the tomato halves, cut side up on an oiled and seasoned baking tray. Season each with a sprinkling of salt flakes and twist of black pepper. Brush with a little buttery spread and place under a pre-heated grill. Cook for 5-6 mins until beginning to soften.
  3. Sprinkle the crumbled Gorgonzola over the tomatoes and return beneath the grill. As the cheese warms it will begin to melt and bubble over the tomatoes.
  4. Place the grilled chicken breasts in the centre of the plate and carefully arrange the grilled, softened gorgonzola tomato halves either on the plate or onto the chicken.
  5. Scatter the picked watercress salad across the top and drizzle with olive oil.

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Average rating

  • 4
(6 ratings)

Your comments

Tracey Mosley

Very nice recipe - I used Mexican-style cheese instead of blue cheese, and added new potatoes to the dish. Thought it might be dry, not having a sauce or gravy, but the juicy tomatoes and the butter on the potatoes was more than enough - lovely!

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