Chicken In A Genovese Sauce

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Chicken breast		2
Salt & pepper		as required
Rosemary		as required
Baby plum tomatoes		5
White wine		5-6 tbsp
Genovese Sauce:
Pine nuts		1 tbsp
Garlic		1 clove
Fresh basil		30g
Parmigiano reggiano		20g
Olive oil		5-6 tbsp

Method

Prep

20min

Cook

20min

Cover the chicken with lots of salt & pepper and rosemary and leave for 5 minutes.

Blend all the Genovese sauce ingredients for 40-50 seconds - keep this sauce in the fridge.

Put some olive oil in a frying pan and saute the chicken on a medium heat.

After 4 minutes, turn it over and add the baby plum tomatoes sliced in half.

Fry for 7-8 minutes in total, then add the white wine and cook for 2 minutes.

On a serving dish, pour the sticky Genovese sauce in a round, then place the chicken in the centre. Put the tomatoes around the chicken.

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