4 skinless and boneless chicken breast fillets (about 1 kg | 2 pounds)
1/2 cup Basil Pesto , plus 1/4 cup extra for serving (use this recipe for homemade pesto or you can use store bought)
Salt and Pepper to season (optional – adjust to your tastes)
500 g | 17 ounces cherry tomatoes (optional as a serving idea)
Smother chicken fillets in the pesto on all sides (about 2 tablespoons of pesto for each chicken breast, depending on your taste). Season with salt and pepper, if desired.
Preheat a barbecue plate, grill pan or skillet over medium-high heat. Cook for 5-6 minutes each side or until completely cooked through. Transfer to a warm plate. Grill the tomatoes, rotating once, until soft and beginning to brown.
Top chicken with extra pesto. Serve with the tomatoes.
Preheat the oven to 350°F | 180°C. Line a baking dish with aluminium foil or bang | parchment paper.
Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
Place the chicken back in the oven and cook a further 20 minutes, or until the chicken is cooked through and no longer pink.