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 spray
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. 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, pine nuts, 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 chargrill 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 chargrill 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.