Baked Chicken with Rocket & Pepper Salad

Preheat oven to 200°C
Flatten chicken breasts (about 2½cm thickness) and place on a non-stick baking tray (sprayed with non-stick cooking spray)
Spread 1tsp basil pesto sauce on each chicken breast and bake, uncovered, for about 15 minutes
Remove chicken from oven, add cherry tomatoes and 1tbsp of mozzarella cheese to each. Season with ground black pepper
Place back in oven for about 5 to 7 minutes (until cheese is melted)
Whilst chicken is cooking prepare the salad. Add your rocket and thinly sliced pepper to a salad bowl (or large mixing bowl) and splash the balsamic vinegar over generously before tossing
Once the chicken has finished cooking, serve immediately with the fresh salad