Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin into 1cm wedges. Place the pumpkin and garlic and herb seasoning on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper and toss. Spread in a single layer and roast, on the top shelf of the oven, until tender, 25-30 minutes. TIP: Peel the pumpkin skin if you prefer!

While the pumpkin is baking,combine the panko breadcrumbs, a generous drizzle of olive oil and a pinch of salt and pepper in a small bowl.

Cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper and spoon in the basil pesto. Season with a generous pinch of salt and pepper. Cover the chicken with the pangrattato, gently pressing down to form an even coating.

Place the chicken on a second oven tray lined with baking paper. Place on the lower shelf and bake the chicken until cooked through, 12-16 minutes (depending on the size of the fillet). TIP: Chicken is cooked through when it is no longer pink inside. TIP: Use two oven trays if necessary.

Meanwhile, halve the cherry tomatoes. In a medium bowl, combine the white wine vinegar, honey, a drizzle of olive oil and a pinch of salt and pepper. Add the mixed salad leaves and cherry tomatoes. Toss.

Divide the pesto hasselback chicken between plates. Serve with the pumpkin wedges and garden salad. Serve with mayo. Enjoy!