Method

1. Preheat oven to 180 degrees.
2. Using a small knife, cut along one side each chicken breast to create a small pocket. Combine pesto & mascarpone. Place equal amounts of mix into each pocket. Smooth over opening. Brush oil over chicken breast, season with pepper & salt. Press on breadcrumbs to coat. Scatter pine nuts on top. Place on lined baking tray, add tomatoes, drizzle over remaining oil. Bake for 25 mins until chicken is cooked & tops are browning.
3. Tear baguette into pieces & place on oven tray. Cook for 2-4 mins. Remove from oven, sprinkle basil leaves on top.
4. Serve on plate with chicken.