Pesto Chicken

For 4 people – Have 8 Chicken thighs (no bones) Pan fry gently till golden brown on both sides and cooked through about 20 minutes. Remove from Pan and keep warm. Add Pesto and warm through (about half a jar) or you can make your own fresh. Add a little Water or Cream if it is a little on the thick side. Pour over Chicken and Serve (you can use Green or Red Pesto)

Serve with Tomatoed Rice.

Roast halved Cherry Tomatoes sprinkled with crushed Garlic, Seasoning and Olive Oil in a hot oven for about 15 – 20 minutes. Add to a bowl of cooked Basmati or Long Grain Rice. Toss well together and serve.