Preheat oven to 180 degrees C. Wash potatoes and halve, if necessary, to approx 2cm thickness. Slice the capsicums, zucchinis and onions to approx 1 cm thickness.
Arrange vegetables in a shallow oven dish and coat liberally with olive oil, add seasoning and basil and mix.
With a sharp knife score (slice) each breast 3 or 4 times without cutting right through and place on top of the vegetables. Spread the pesto evenly onto each breast and finally sprinkle with a little more olive oil.
Cook in pre-heated oven at 180 degrees C for approx 45 minutes.
Serve with the chicken on top of the vegetables, spoon over any juices and garnish with parmesan.
This is delicious! and so easy to make! I covered it so it didn't dry out and cooked it for about an hour and 15 minutes as my chicken was very thick. I used a tablespoon of fresh basil in place of the dried as well. Thank you for the delicious recipe - 03 May 2013