To make the pesto, toast 25g pine nuts in a pan over a low heat, shaking gently until golden. Put into a food processor along
with a small bunch of basil, 25g grated parmesan, a clove of garlic and 75ml olive oil. Process until smooth, then season with
a little sea salt and freshly ground black pepper. Or buy a jar if that's easier!
Use a meat mallet to flatten skinless boneless chicken thighs to an even thickness – about ½ cm or so – then lightly dust in
seasoned flour, shaking off the excess, dip into beaten egg and then press into equal amounts of panko breadcrumbs and grated
parmesan cheese, mixed together, to coat all over. Chill in the refrigerator for 30 minutes to set the coating. Fry the
breaded chicken in olive oil and butter until golden and crisp on both sides, place on a baking sheet, together with a couple
of sprigs of cherry tomatoes on the vine. Lightly brush or spray a little olive oil on the tomatoes and bake with the chicken
in a 170°C oven for about 20 minutes. Meanwhile, cook pasta shells according to the packet, about 15 minutes, drain well and
stir in a couple of Tbs of pesto, mixing to coat well, then serve with the parmesan chicken cut into strips, with the roasted tomatoes.