Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the tomato into 1cm chunks.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken to the pan and season with salt and pepper. Stir-fry for 6-7 mins.

Add the tomatoes and cook until softened, 2-3 mins. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's when no longer pink in the middle.

Meanwhile, grate the cheese.

Once the chicken is cooked, shred any large chunks of chicken whilst still in the pan.

Add the pesto and stir to combine.

Lay the tortillas (2 per person) onto a lightly oiled baking tray.

Divide the pesto chicken mixture equally between each one, placing on one side of the tortillas. Sprinkle over the cheese.

Fold the other side over to make a semi-circle. Press down to keep together.

Rub a little oil over the top of each quesadilla.

Bake on the top shelf of your oven until golden, 8-12 mins.

In a medium bowl, mix together dd the balsamic glaze and olive oil (see pantry for amounts). Season with salt and pepper, then stir to combine.

Toss the baby leaf mix through the dressing.

Share the quesadillas between your plates and serve the balsamic salad alongside. 

Enjoy!