Start this recipe by seasoning the chicken breasts with salt and pepper. Spread the inside of each with a little pesto. Heat the oil in a pan and sear the chicken on both sides. Remove from the pan, brush with the remaining pesto on both sides and place onto a baking tray. Sprinkle over the grated Parmesan and continue to cook in the oven for 8-10 minutes or until cooked through and golden. Also, place the cherry tomatoes in another baking tray, drizzle with oil and oregano, salt and pepper and roast in the oven for 15 minutes. Meanwhile, cook the tagliatelle in a pan of salted boiling water and drain. Place into a pan with the chopped burrata, baby spinach and roasted tomatoes and cook together for 3-4 minutes. Mix in any remaining grated Parmesan and serve into 2 bowls. Place the pesto Parmesan chicken breasts on top and serve garnished with basil leaves.