Mascarpone Chicken and Irish Cheddar Bake with Vine-ripened Tomatoes

Inspired by Herb Chicken Crumble, my 2010 entry in Chef Factor, and a low-carb low-gluten spring craving, we chose some fresh ingredients and picked up the chicken at the English Market then crafted a sweet yet savory dinner that has good flavor. Originally, we wanted to make it with courgette but when we saw the plump vine-ripened tomatoes we changed the plan and we’re so glad we did because the tomatoes brought a sweet dimension to the dish and made it feel rather summery.

Creamy Chicken & Cheese Bake

Olive oil
4 boneless chicken breasts, cut into chunks
Dried sage, tarragon and dill
Small bunch of spring onions, sliced
400 grams (14 ounces) mascarpone cheese
2 Tablespoons whole milk
5 large plum vine-ripened tomatoes, chopped
Dash of ground nutmeg
Salt and Pepper, to taste
200 grams (7 ounces) white cheddar or swiss, shredded

1.     Preheat oven to 375F  or 190C degrees.
2.    In a pan, warm the olive oil over medium-high heat. Sprinkle the dried sage, tarragon and dill on the chicken pieces then cook them in the pan. Turn to make sure they are completely cooked. Once all pieces are cooked through, set aside in a large baking dish.
3.    In the now-empty chicken pan, switch to low-medium heat and add a little olive oil and the spring onions. Stir to cook them slightly then spoon in the mascarpone cheese, whisking to melt it and adding  whole milk to liquify into a sauce. Once the mascarpone has melted, stir in the chopped tomatoes and nutmeg. Add more dried sage, tarragon and dill as well as salt and pepper for desired flavor. Continue to stir for a couple minutes then pour over the cooked chicken in the baking dish. Cover evenly with the shredded cheese and place in the oven for 20 minutes.
6.    After 10-12 minutes, switch the oven to broil setting to brown the cheese topping. Remove once the cheese has turned a lovely golden color.
7. Serve hot.

Creamy Chicken and Cheese Bake

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