Arrange the chicken in a single layer in a wide flameproof dish and brush lightly with oil. Place under a preheated grill (broiler) for about 15 minutes, turning occasionally, until golden brown.

Pierce the chicken with a skewer to test if it is cooked through - the juices will run clear, not pink, when it is ready.

Pour off any excess fat. Warm the passata (sieved tomatoes) and half the pesto sauce in a small pan and pour over the chicken. Grill (broil) for a few more minutes, turning until coated.

Meanwhile, spread the remaining pesto on to the slices of bread. Arrange the bread over the chicken and sprinkle with the Parmesan cheese. Scatter the pine nuts over the cheese. Grill (broil) for 2 - 3 minutes, or until browned and bubbling. Serve with salad leaves.

Although leaving the skin on the chicken means that it will have a higher fat content, many people like the rich taste and crispy skin especially when it is blackened by the barbecue (grill). The skin also keeps in the cooking juices.