Wash the vegetables, basil and rocket leaves.
Make the pesto: place the basil leaves, peeled garlic, grated parmesan and pine nuts in a mortar and crush with a pestle. Add olive oil a little at a time and keep crushing until you have a smooth pesto paste.
Preheat the oven to 230°C.
Make an incision in each chicken fillet and fill with pesto. Season with salt.
Heat a frying pan to hot and add a little olive oil. Place the chicken in the pan, skin-side down, and cook for 3 to 4 minutes. Turn the chicken over and colour the other side. Remove from the pan and place on a baking sheet. Transfer to the oven and cook for 6 to 8 minutes according to size.
Place the honey, balsamic vinegar and mustard seeds in a heavy based saucepan or cooking pot. Add the tomatoes and cook for 2 to 3 minutes. Season with salt and piment d'Espelette.
Make a bed of confit tomatoes in the centre of large dinner plates. Place a few rocket leaves on top and drizzle over the cooking liquid from the tomatoes. Serve the chicken on top of the tomatoes and rocket. Finish with a sprinkle of piment d'Espelette.
«This recipe will also work well using rocket leaves instead of basil to make a rocket pesto filling.»