Heat the oven to 200 fan bake.
In a small saucepan mix together the pesto and cream and stir until it has warmed through and then cut the heat.
Butterfly the chicken, place each half into some glad wrap and then gently using a rolling pin bang down to give you even sizes fillets of chicken.
Mix together the panko crumbs, onion and garlic powder.
Place the chicken into the corn flour, then the egg wash and then into the breadcrumb mix.
Heat a pan to medium/high, using a knob of butter and oil fry brown the chicken on both sides until crispy.
Place the chicken into a baking dish, pour over creamy pesto then add the sliced bocconcini balls & pine nuts on top.
Bake for 13 minutes, once cooked season with salt and pepper & add lots of fresh basil on top. Enjoy with some garlic bread and a big green salad.
