Start this recipe by quickly sealing the chicken breasts in a pan with the olive oil and put aside to cool. Next, brush liberally all over with the mayonnaise. Mix together the Parmesan, breadcrumbs and chopped herbs and season well. Dip the chicken breasts mayonnaise side down into the Parmesan mixture, coating all over on one side. Place the chicken breasts on a baking tray and continue to cook in the oven for 10 minutes, or until the chicken is cooked through and golden brown. Meanwhile, start the pasta sauce. Heat the oil in a large pan and sauté the garlic and onion together for 5 minutes until soft. Add the cherry tomatoes and cook for a minute. Add the red pesto, wine and season well with salt and pepper and allow to reduce for 5 minutes. When you are ready to serve, mix the cooked tagliatelle with the pasta sauce and tear in the fresh basil leaves. Serve into 2 pasta plates and place the Parmesan crusted chicken breasts on top.