Preheat oven to 170C fan-forced.
In an oven safe fry pan, fry off chicken in olive oil for 7-8 minutes on one side only until caramelised. Then remove from heat and turn chicken thighs over so the caramelisation is on top.
In a bowl, combine pesto, water and tomatoes until mixed well.
Add pesto and tomato mix to fry pan coating the chicken. Sprinkle over feta then bake for 15 minutes.
Serve with basil leaves and pepper on top of grilled asparagus and potatoes or even some cous cous and greek-style salad.