->Coriander Pesto <-

Yield: 4 servings

4 chicken breasts; boned and skinned

75 g cashew nuts; toasted

1 tablespoon walnut oil

3 tablespoons olive oil

50 g coriander leaves; chopped

200 C /

400 F/ Gas

6. Make the pesto by processing all the ingredients in a blender.

3-4 cuts approximately

1/2 cm

deep. Place the chicken in an ovenproof dish and smear with half

the pesto. Bake for 30 minutes. Place the remaining pesto over

the chicken and bake for a further 5 minutes. Serve immediately.

Notes:

Make sure you use unsalted cashew nuts. As an alternative use

walnuts.