Rinse the basil and shake dry. Peel off the garlic cloves, mash with 3/4 of the basil leaves in a mortar. Add the pine nuts and grated Parmesan cheese and crush it. Stir in 2 tablespoons of oil, salt and pepper. Preheat the oven to 200 ° C (convection 180 ° C).
Rinse the chicken, pat dry and cut into 8 pieces. Salt and pepper all around. Grease a baking dish with the remaining oil. Brush the chicken pieces with the pesto and place in the pan. Cook the poultry on the middle shelf in the oven for about 40 minutes, turning several times.
Place tomatoes in boiling water for a few seconds, then quench, peel and core and dice the pulp. Pour the remaining basil and diced tomatoes over the chicken and serve.
Tip: By the way, you can also prepare delicious pesto with other herbs, e.g. with parsley or rocket. Instead of parmesan, finely grated pecorino tastes delicious in homemade pesto.
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