Add the olive oil to a medium sized, oven-safe frying pan and heat. Sprinkle the skin of the chicken breasts with salt and pepper, then place the chicken breasts into the hot frying pan, skin side down. Cook on high for 3 minutes until the skin turns golden, then turn over and cook for 2 minutes on the other side.
Whilst the chicken is cooking, mix the pesto and mascarpone together in a small bowl. Place the chopped up bread on a plate and spray all over with the frylight/cooking oil. Sprinkle with a pinch of salt and pepper.
Turn the heat off the chicken and turn the breasts over again so they're skin side up. Dot the pesto mix all around the chicken. Nestle the bread cubes and vine tomatoes around the chicken, on top of the pesto. Place in the oven and cook for 10 minutes.
Open the oven and carefully sprinkle the pinenuts on top, then cook for a further 10 minutes until the chicken is cooked and the croutons are golden. You can check the chicken by inserting a knife into the thickest part of the chicken and ensuring it's not pink in the middle.
Take out of the oven, sprinkle with parmesan and basil leaves and serve with some buttered, baby baked potatoes.
For the baked baby potatoes, simply take some baby new potatoes, prick with a fork and par cook in the microwave for a few minutes, then complete cooking in the oven for 20 minutes - either on their own baking tray or in the pan with the chicken. Or skip the microwave stage and oven cook them for 30 mins..Nutritional Information is per serving.