Make the pesto first by grinding the pine nuts into small pieces, finely chopping the basil leaves and mixing the ingredients together.
2.
Remove the knuckle or wing and all skin and fat from the chicken breast. Wrap each breast in two slices of ham. Sprinkle with salt and pepper to season. Oven bake the chicken breasts for approximately twenty minutes, until tender. Cut the tomatoes in half lengthwise and gratinate with the cheese until golden brown.
3.
Place three of the halves of tomato in the centre of each plate, then cut each chicken breast in half and place on top of the tomatoes.
