+Scrumptious chicken breast with a tasty salad on the side.For more delicious chicken recipes, visit waitoafreerange.co.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsServes:3 - 4By:WaitoaIngredients4 slices Italian ciabatta bread 3 ripe tomatoes, halved 1 bunch basil 1 bunch Continental parsley 1/3 cup finely grated parmesan 2 tbsp roasted pine nuts 2 garlic cloves, roughly chopped ½ cup olive oil 600g heirloom tomatoes, roughly chopped or cut into wedges Extra virgin olive oil Sea salt flakes and freshly ground black pepper 4 Waitoa free range chicken breast fillets Olive oil cooking sprayInstructionsTear bread into pieces and place into a bowl. Squeeze pulp of tomatoes over bread. Stand for 20 minutes or until bread has absorbed tomato juice and is softened. Remove leaves from basil and parsley. Reserve ½ cup of basil leaves and ½ cup parsley leaves. Put remaining leaves into a food processor with parmesan, pinenuts, garlic and oil. Process until a thick sauce forms. Transfer to a bowl. Add heirloom tomatoes to bread with reserved basil and parsley leaves. Drizzle with extra virgin olive oil. Season with salt and pepper. Heat a char-grill pan over a medium heat. Using a sharp knife, slice through the centre of each chicken breast fillet forming 2 pieces. Spray chicken breast fillets with olive oil. Add 2 pieces of chicken breast to char-grill and cook for 2 minutes on each side or until golden and cooked through. Transfer to a large plate. Cover to keep warm. Cook remaining chicken breast. Serve 2 slices of chicken breast stacked on serving plates topped with a spoon of pesto and heirloom salad on the side.