Preheat the oven to 200°C/180°C fan-forced. In a large bowl, combine the chicken breast and red pesto. Season with salt and pepper. 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. Pour over any remaining pesto from the pan and the bowl. Bake until cooked through, 8-12 minutes. Set aside to rest.

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, rustic herb spice blend (see ingredients) and a drizzle of olive oil. Season and toss to coat. Spread out evenly on a second lined oven tray and bake until golden, 8-10 minutes.

While the croutons are baking, roughly chop the tomato. Thinly slice the cucumber into half-moons.

In a large bowl, combine the vinegar, honey and a drizzle of olive oil. Season. Add the tomato, cucumber, mixed salad leaves, shaved Parmesan cheese (see ingredients) and croutons to the dressing and toss to coat.

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