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Smother chicken fillets in the pesto on all sides (about 2 tablespoons of pesto for each chicken breast, depending on your taste). Season with salt and pepper, if desired.
Preheat a barbecue plate, grill pan or skillet over medium-high heat. Cook for 5-6 minutes each side or until completely cooked through. Transfer to a warm plate. Grill the tomatoes, rotating once, until soft and beginning to brown.
Top chicken with extra pesto. Serve with the tomatoes.
Preheat the oven to 350°F | 180°C. Line a baking dish with aluminium foil or bang | parchment paper.
Arrange the coated chicken breasts in the baking dish and bake in a preheated oven for 30 minutes.
At 30 minutes, remove the chicken from the oven and arrange the tomatoes around each fillet.
Place the chicken back in the oven and cook a further 20 minutes, or until the chicken is cooked through and no longer pink.