• Preheat oven to 200°C/180°C fan-forced. • Tear bake-at-home ciabatta (see ingredients) into small chunks. • Finely chop garlic. • Place torn ciabatta on a lined oven tray. Drizzle with olive oil and sprinkle with garlic and Italian herbs. Season, then toss to coat. • Bake until golden, 8-10 minutes.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken to the pan, then turn to coat. Cook chicken until cooked through (when it's no longer pink inside), 3-6 minutes each side. • Remove pan from the heat and add the red pesto, turning the chicken to coat. TIP: Cook chicken in batches if your pan is getting crowded!

• While the chicken is cooking, halve snacking tomatoes (see ingredients). • In a large bowl. combine the honey and a drizzle of olive oil and vinegar. Season to taste. • Add mixed salad leaves, snacking tomatoes, Parmesan cheese and croutons. Toss to coat.

• Slice red pesto chicken. • Divide panzanella-style salad between plates. Top with chicken, spooning over any pan juices. • Serve with garlic aioli. Enjoy!