Preheat the oven to 375F/190C

In a small bowl combine cream cheese with basil pesto and set aside.

With a sharp knife cut a pocket into the thickest part of a chicken breast, season with salt and pepper, then fill each pocket with approximately 1 tbsp of cream cheese and pesto mixture.

Wrap one or two prosciutto slices around each chicken breast making sure the area filled with cream cheese is thoroughly covered. Put the chicken parcels onto a medium baking tray and arrange tomatoes on the vine between them.

Drizzle with olive oil and bake in the preheated oven for 20-25 minutes.