Preheat an oven to 190*
Zest the lemon.
Finely grate the garlic.
Mix with the olive oil, salt and pepper and add the chicken supremes.
Allow to marinate for 30 minutes in the fridge.
Heat a large Fry pan to a high temperature.
Add the rosemary sprigs and the frying oil.
Place the marinated supremes skin side down and cook for 4-5 minutes without moving until the skin is golden brown.
Place in the preheated oven and cook for 12-15 minutes until the flesh under the fillet has almost completely turned white.
Remove from the oven and squeeze over the lemon juice. turn the breast on to its flesh side and allow to rest and complete its cooking.
In a large sauteuse or wok over medium heat add the butter .
When the butter has melted add the pine nuts and toast until the nuts are golden and the butter is golden brown.
Squeeze in the lemon juice.
Pick the leaves of Basil, slice and grind in a mortar and pestle with the garlic ad a pinch of salt until forming a paste. Add the Olive oil.
Add to the Sauteuse with the pine nuts and gently stir
Bring a large saucepan to the boil with the fine salt.
Add the tagliatelle and allow to com to the boil.
Drain and add to the pesto.
Mix to combine.
Slice the chicken breast in two horizontally.
Add any juices to the pasta.
Serve the pasta with some of the fresh rocket on top, place the chicken breast on top and shave over the parmesan
«Try adding asparagus spears when in season, or using a red pepper pesto for a change in flavour. Great for families!»