• Add the basil, parmesan, pine nuts, garlic, salt and pepper to a food processor. Process until very finely chopped.
• With the food processor running, drizzle in the olive oil and pulse until combined and smooth.
• Cut the chicken breasts into small pieces and put them into a bowl. Add half of the pesto sauce and stir well to coat the chicken.
• Optional: Cover the bowl with a lid and let it marinate for 30 minutes.

To cook in an air fryer

• Transfer the chicken pieces to the air fryer basket. Air Fry at 400F for 10 minutes. Turn the chicken pieces over and bake for 4 more minutes or until the chicken is cooked through.

To pan fry

• Add 1 tablespoon of oil to a skillet over a medium heat. Add the basil pesto chicken and cook for 2-3 minutes or until browned. Then turn the chicken pieces over and cook on the other side for 6-7 minutes or until cooked through.

To oven bake

• Preheat the oven to 425°F. Place the basil pesto chicken onto a baking sheet lined with foil.

  Bake for 10 minutes, then turn the pieces over and bake for an additional 8-10 minutes.
• The chicken is fully cooked when the internal temperature reaches 165°F.
• Transfer the chicken to a plate and serve with the remaining pesto sauce.