Purée tomatoes, chilli, anchovy, pepper, onion, and garlic in a blender into a rough paste.
Stir in olive oil and season the paste with salt and pepper.
Mix the vegetable purée with the polenta in a bowl.
Blend rocket, garlic, pine kernels, and olive oil into a fine pesto and set aside.
Preheat your oven to 200°C.
Season chicken and brown both sides in a pan with olive oil for a few minutes.
Transfer chicken to a tray and apply a thick layer of the polenta mixture.
Bake for 20 minutes until the chicken is cooked and the topping is crunchy.
Serve the chicken with a side of rocket pesto.