Tomato pesto chicken

ingredients

• 1 tablespoon olive oil
• 1 onion, cut into eights
• 4 boneless chicken breast fillets, each cut into 3 pieces
• 1 cup/250 ml/8 fl oz tomato puree
• freshly ground black pepper

tomato pesto

• 1 bunch fresh basil
• 125 g/4 oz sun-dried tomatoes
• 4 tablespoons grated fresh Parmesan cheese
• 2 cloves garlic, chopped
• 2 tablespoons pine nuts
• ½ cup/125 ml/4 fl oz olive oil

method

• To make pesto, place basil leaves, sun-dried tomatoes, Parmesan cheese, garlic and pine nuts in a food processor and process until smooth. With machine running, gradually add ½ cup/125 ml/4 fl oz oil and process until mixture forms a smooth paste.
• Heat remaining oil in a wok over a high heat, add onion and stir-fry for 2 minutes. Add chicken and stir-fry for 5 minutes or until tender. Add tomato puree and stir-fry for 5 minutes or until heated through. Season to taste with black pepper. Serve with pesto.

tip from the chef

For a complete meal serve with boiled pasta of your choice or crusty bread and a tossed salad of mixed lettuce leaves.