pesto under the skin of each one and s&p on the top. Then I roasted them skin side up at 350 degrees for about 20 min. When all the lovely juices were built up in the pan I took a small ciabatta loaf and cut it into cubes and tossed them into the drippings and continued to roast for about another 10 min, tossing them occasionally until they were crispy. Meanwhile in another bowl I put 1 chopped cucumber, a bunch of cherry tomatoes cut in half, a half of a orange pepper chopped up, along with a drizzle of balsamic and dash of olive oil and julienned basil and of course some s&p. Once those flavors had married a little I tossed it all together with my chicken flavored croutons - served with a couple slices of my pesto chicken and a fabulous lunch is served! God I love summer.