1Preheat the oven to 200C /400F/Gas 6. Gently mix the tomatoes, tomato puree and garlic.
2Lay some cling film on a chopping board. Place a chicken breast on top, cover with another layer of cling film, and pound the chicken breast with a rolling pin to flatten. Season each chicken breast with salt and pepper on both sides.
3Lay a bed of basil leaves on each breast, then add a layer of the garlicky tomato filling. Fold the chicken like an omelette to form a pocket, and secure with 5 cocktail sticks.
4Mix the parmesan crumb ingredients together. Coat the stuffed chicken in beaten egg and then parmesan crumbs, and lay on a lightly greased baking tray. Drizzle with olive oil and bake for about 20 minutes till golden brown.
5Combine the mushy peas ingredients together, warm in the microwave or on the hob. remove the cocktail sticks, and serve crispy chicken sprinkled with Parmesan with the vibrant salsa.