Boil potatoes with skin, when cooked, place in cold water and peel the skin.
Slice potatoes in ½ cm slices and keep aside
Place onion, garlic, cashew nuts and basil leaves in a blender, grind, slowly add olive oil until you have a slight coarse paste, season with salt and pepper and let rest for an hour or so to let the flavors develop.
Use skin on chicken to hold the leg and breast together, your butcher can help you to de-bone, remove excess fat and skin pieces if any.
You should have one breast and one leg piece side by side kept together by the skin.
Slice lengthwise in two halves, you now have two pieces, half a breast half a leg each.
Place the two chicken pieces on a tray
Season with salt and pepper and spread some pesto over the length of each chicken piece, like you butter a slice of bread.
Leave to marinate for an hour in the fridge.
Now roll each part from left to right, breast first.
To hold the rolls together you can use a skewer, I used a bamboo sate skewer, pierce through the roll and press a bit from the top so you get a round “steak” like shape.
Pre-heat an oven to 180 C, fry your chicken steaks 2 minutes on each side on a griddle or a frying pan with a bit of oil, place in your oven for another 15 minutes.
Heat some oil in a frying pan, fry the chopped onions, add the leeks, season with salt and pepper, stir, add butter, when the butter has melted and incorporated with the leeks add a bit of water and braise for a few minutes.
Fry the potato slices with some oil in another pan, simultaneously with the leeks, until golden brown.
Place potatoes and leeks in the center of a plate, remove the skewer from the chicken, and place the chicken steak on top of the potatoes and leeks.
Add a few Tbsp pesto to one of the frying pans for ½ a minute or so, just to warm it a bit, (the pan is still hot, so no need to turn on the heat anymore) sprinkle pesto around your steak.
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