Main Ingredients:

8 part-boned chicken thighs
Olive oil for brushing
300ml/½pt passata (sieved tomatoes)
120ml/8tbsp green or red pesto sauce
12 slices French bread
80g/3oz freshly grated Parmesan cheese
50g/2oz pine nuts or flaked almonds
Garnish: sprig of basil

Cooking Preparation of the Recipe:

1. Preheat a grill to moderately hot.
2. Arrange the chicken in a single layer in a wide flameproof dish.
3. Brush lightly with oil.
4. Place under the grill for about 15 minutes, turning occasionally, until golden brown. Pierce to ensure the juices run clear, not pink.
5. Pour off any excess fat.
6. Mix the passata with half the pesto and spoon over the chicken.
7. Return to the grill for 1 minute.
8. Meanwhile, spread the remaining pesto onto the bread.
9. Arrange the bread over the chicken, scatter over the pine nuts and sprinkle over the Parmesan.
10. Grill for 2-3 minutes, until browned and bubbling and serve hot.

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