Preheat the oven to 200°C.
Blend tomatoes, chilli, dried chillies, red pepper, onion, and garlic into a paste.
Stir in two tablespoons of olive oil and season with salt and pepper.
Mix the paste with polenta in a bowl.
Flatten the seasoned chicken breasts between cling film with a rolling pin.
Sear chicken in a hot pan with olive oil until golden, then place on a baking tray.
Spread the polenta mixture over the chicken and roast for 12-15 minutes.
Blend rocket, garlic, pine nuts, lime juice, and olive oil into a pesto paste.
Coat potato wedges in olive oil and paprika, then roast for 20-25 minutes.
Serve chicken with a dollop of pesto and roast potatoes.