Family Pesto Chicken Panzanella Salad

In a medium bowl combine the balsamic vinegar and half of the olive oil. Add the tomatoes to the bowl and toss to coat well. Season well with salt and pepper. Place the tomatoes on one side of a lined oven tray. Cook in the oven for 15 minutes.

Meanwhile, toss the chicken breast in the traditional pesto until it’s coated well. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the pesto chicken and cook for 2 minutes on each side. Transfer the chicken to the tray with the tomatoes and cook everything for a further 10 minutes.

Place the parbaked sourdough roll cubes on another lined oven tray. Drizzle over the remaining olive oil and the garlic, toss to coat and cook in the oven for 10 minutes or until golden.