Wash all of the vegetables. Wash and pick the basil leaves. Halve the tomatoes.
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 and mix until you have a smooth pesto paste.
Season the chicken with fine salt. Heat a frying pan and add 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. Deglaze the pan with 250ml of water and then add the pesto. Regularly spoon the pesto over the chicken until cooked.
Place the honey, vinegar and mustard seeds in a heavy based saucepan or cooking pot. Add the tomatoes and cook for 2 to 3 minutes. Adjust the seasoning then remove the tomatoes from the pan and add the spinach leaves. Cook over a high heat for 30 seconds and adjust the seasoning.
Serve the chicken on a bed of spinach and confit tomatoes. Finish with a sprinkle of piment d'Espelette.
«Change the presentation of this dish by making an incision in the chicken fillets and filling with pesto.»