Method

Preheat oven to 200˚C.

Cut 2 large pieces of baking paper.

Turn the chicken breasts over on a cutting board and slice into the thickest part of the underneath twice.
You are not trying to butterfly the chicken, just even out the thickness.
Turn back over and press down gently.
(You can also slash the thickest part of the chicken breasts twice from the top but presentation wise - this is neater.)

Place chicken breasts in the centre of each piece of baking paper. 
Drizzle with olive oil and season lightly with Natural Herbs & Spices Chicken Seasoning Shaker.

Place all the vegetables and beans in a bowl. 
Season with Natural Herbs & Spices Chicken Seasoning Shaker and toss to coat well. 
(No need to add olive oil here as you will get plenty from the pesto and chicken.)

Divide the veg and bean mixture around the chicken breasts.
Divide the pesto in little dollops all over the ingredients.

Fold the baking paper up and over the chicken and veg, securing it to create a well-wrapped pouch. 
Place the two parcels on a baking tray and transfer to the oven for about 15-20 minutes, spending on the size of your chicken breasts.
Carefully transfer parcels onto a serving plate.

Tear them open carefully, scatter with fresh basil and enjoy!