Alfredo's Chicken with Pesto

Ingredients for 4 servings:

• 1 bunch of basil
• 5 cloves garlic
• 4 tbsp pine nuts
• 4 tbsp Parmesan, grated
• 4 tbsp olive oil
• salt and pepper
• 1 chicken
• 2 tomatoes

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Rinse the basil and shake dry. Peel the garlic cloves and crush them in a mortar with 3/4 of the basil leaves. Add the pine nuts and grated Parmesan cheese and crush them. Stir in 2 tablespoons of oil, salt, and pepper. Preheat the oven to 200°C (180°C fan-assisted). Rinse the chicken, pat dry, and cut into 8 pieces. Season all over with salt and pepper. Grease a baking dish with the remaining oil. Brush the chicken pieces with the pesto and place in the dish. Cook the poultry on the middle shelf of the oven for about 40 minutes, turning several times. Place the tomatoes in boiling water for a few seconds, then refresh, peel, deseed, and dice the flesh. Sprinkle the remaining basil and diced tomatoes over the chicken and serve. Tip: You can also make delicious pesto with other herbs, such as parsley or arugula. Instead of Parmesan, finely grated Pecorino tastes delicious in homemade pesto.