Kristina's Basil & Tomato Chicken with Pesto Pasta

I made pesto by hand rather than buying it from the store, and I think it turned out nicely considering I didn't have nuts on hand (or a food processor!). First the recipe for the pesto, found here, and then I'll give you my recipe for the chicken.








Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Chicken

1 chicken breast per person
salt and pepper to taste
2 garlic cloves, minced
3 tbsp evoo
2 tsp dried basil leaves
1 large tomato, diced

Preheat the oven to 350. Coat baking pan in evoo and place chicken in pan. Salt and pepper to taste. Sprinkle basil, garlic, and then tomatoes on and around chicken breasts. Cook about 35 minutes, or until cooked through.


**Notes: I made the pesto without a food processor. I put the garlic and basil in a small ceramic mixing bowl and used a spoon to grind them. Slowly add the cheese and evoo and continue to mix/ grind until you get the consistency you like. Yes, your arms will be tired.