1. Tear 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.
2. Remove leaves from basil and parsley. Reserve ½ cup of basil leaves and ½ cup parsley leaves. To make the pesto, put remaining leaves into a food processor with parmesan, pinenuts, garlic and oil. Process until a thick sauce forms. Transfer to a bowl.
3. Add heirloom tomatoes to bread with reserved basil and parsley leaves. Drizzle with extra virgin olive oil. Season with salt and pepper.
4. 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 20 minutes on each side or until golden and cooked through. Transfer to a large plate. Cover to keep warm. Cook remaining chicken breast.

To serve: 2 slices of chicken breast stacked on serving plates topped with a spoon of pesto and heirloom salad on the side.

Tips

Don’t have olive oil cooking spray? Regular works just fine, but be sure to rub the breast making sure the olive oil coats it.

How do you keep chicken breast fillet from drying out?

Don’t let it overcook! Since you have filleted your breast it is thinner and will cook through faster, causing it to dry out. Once the juices run clear, your breast is cooked and should remain moist.

Do I have to let the chicken rest?

You don’t have to let the chicken rest after cooking, just be sure it isn’t too hot before you eat it!