Preheat the oven to 180 degrees C. Heat an oven-safe frying pan over medium heat and add the cherry tomatoes. Fry gently for 5 minutes, then remove to a chopping board. Cut tomatoes in half.
Add 1 tablespoon olive oil to the pan. Sprinkle the chicken breasts with salt and place in the pan skin side down. Cook 3-4 minutes until browning. Flip, and place the pan in the oven. Cook 25 minutes or until chicken is cooked through.
Meanwhile, heat the chicken stock in a saucepan. Add remaining tablespoon of oil to another frypan, add the rice and stir 1 minute. Add 1/3 of the hot stock and adjust heat so it is simmering gently. Add the cherry tomatoes, half the basil and the salt. Stir occasionally while it cooks.
When the liquid is nearly all absorbed add more stock. Keep simmering gently and stirring. It should take about 25 minutes in total. When the rice is done, stir in the remaining basil and the Parmesan.
Remove chicken from the oven. Serve the risotto, top with chicken and a squeeze of lemon juice. Enjoy!