Instructions

The Pesto Sauce:

Grind basil leaves, garlic, cashew nuts, parmesan cheese, salt, pepper and olive oil to a fine paste.

The Marination:

In a bowl add the chicken, pesto sauce, salt, olive oil and mix thoroughly. Let it marinate for a minimum of 30 minutes.

The Cooking:

1. In a pan heat oil and place the gashed side of the chicken on the pan and sear on high flame for 2 minutes.
2. Flip the chicken pieces and sear for 2 minutes basting it with the pesto sauce.
3. Lower the flame, tilt the pan and pour the accumulated oil on the chicken pieces.
4. Cover with the lid and cook on low flame for 10-12 minutes OR bake in the oven at 200°C for 12 minutes.
5. Cut the cherry tomatoes into halves and saute the tomatoes in the same pan by tilting it on high flame.
6. Serve with sauteed cherry tomatoes and garnish with basil leaves.