Preheat the oven to 200°C/180°C fan-forced. In a large bowl, combine the chicken breast and red pesto. Season and set aside. In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer to a lined oven tray and pour over any remaining pesto from the pan and the bowl. Bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.

While the chicken is cooking, tear the bake-at-home ciabatta (see ingredients) into small chunks. Finely chop the garlic. In a medium bowl, combine the ciabatta, garlic and rustic herb spice blend (see ingredients). Drizzle with olive oil and season. Toss to coat. Spread out on a second lined oven tray and bake until golden, 8-10 minutes.

While the croutons are baking, combine the vinegar, honey and a good drizzle of olive oil in a large bowl. Season. Add the deluxe salad leaves, shaved Parmesan cheese (see ingredients) and croutons and toss to coat.

Slice the red pesto chicken. Divide the panzanella salad between plates and top with the chicken. Spoon over any juices from the oven tray. Serve with the garlic aioli.