#Pan-fried chicken, served with warm pesto, makes a deliciously quick main course. Serve with boiled pasta or rice noodles and braised vegetables, such as baby carrots and celery.#
Heat the olive oil in a frying pan. Add the chicken breasts and cook gently for about 15 minutes, turning several times, until the chicken is tender, lightly browned and thoroughly cooked.
Meanwhile, make the pesto. Place the olive oil, pine nuts, Parmesan cheese, basil leaves, parsley, garlic, salt and pepper in a blender or food processor, and process until smooth and well mixed.
Remove the chicken from the pan, cover and keep hot. Reduce the heat slightly, then add the pesto to the pan and cook gently for a few minutes, stirring constantly, until the pesto has warmed through.
Pour the warm pesto over the chicken, then garnish with basil leaves. Serve with braised baby carrots and celery, if you like.