Place all the pesto ingredients, except the oil and lemon juice, in a food processor and turn on to a medium speed. Slowly pour in the oil until everything is blended together. Add in a squeeze of lemon juice. Remove from the food processor and store in the fridge in an airtight jar until needed.
Cut the potatoes in half and place in a saucepan of salted water. Bring to the boil, then reduce heat and simmer for 8-10 minutes or until the potatoes are tender when pricked with a knife. Drain and set aside.
Heat the frying pan and lightly oil with rapeseed or olive oil. Cut open the chicken halfway through lengthways. You want to be able to open the chicken like an escalope and cook it quickly. Season the chicken with salt and pepper and grill on both sides until the chicken is cooked through. Grill the bacon until crispy then cut into strips.
Add some of the pesto, tomatoes and bacon to the warm potatoes and stir well, crushing some of the potatoes. Top the potato mixture with the chicken and drizzle with remaining pesto.