Chicken and Cherry Tomato Parcels With Pesto and Mozzarella

  • Preparation Time: 5min
  • Cooking Time: 35min
  • Serves: 4
Chicken and pesto in a tinfoil packet

This dish encompasses classic Italian flavours and the individual parcels keep all the flavours sealed in with minimal clean up afterwards. It’s gluten-free, too! Look out for more dishes in a parcel in this week’s issue of My Weekly, on sale now!


  1. Preheat the oven to 190ºC, Fan Oven 170ºC fan, 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 20min.
  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 5-10min, 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.

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