Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
Line a baking tray with foil and spray with oil
Use a knife and chopping board to cut the chicken breast in halves, lengthways.
Combine olive oil, Italian herbs, salt and pepper in a small bowl, stir to combine
Use a pastry brush to coat each side of the chicken breast with the seasoned oil
Turn a fry pan or skillet, or griddle to a medium heat, place the chicken onto the base of the pan and cook for approx 4-5 mins each side
Turn stove off when chicken is cooked and allow to rest before slicing
Use kitchen scissors to chop the basil into small pieces
Use a knife to cut the cherry tomatoes in halves
Use a knife to cut the bocconcini in half
Combine chopped basil, cheery tomatoes and bocconcini in a medium bowl and stir together Note 5
Place bread slices onto prepared tray and toast in the oven for approx 5 mins (until bread is toasted
Use oven mits to remove baking tray from the oven and set aside.
Use a knife to cut the chicken into pieces
Use a butter knife to spread basil pesto onto each slice of toasted bread
Spoon salad onto each slice of bread on top of basil pesto layer
Place cooked chicken pieces on top of salad
Drizzle with balsamic glaze to serve