Preheat the oven to Gas 6, 200°C, fan 180°C.
Season the chicken with salt, pepper and chilli flakes.
Put in an oven proof bowl with the chopped red onion and cook for 20 minutes.
Meanwhile, cut the ciabatta in half. On one half, spread the pesto sauce.
Once the chicken is cooked, remove from the oven and slice. Place the chicken and onion along the ciabatta.
Place chunks of Brie along the base of the ciabatta, put on the top and wrap in foil.
Put back in the oven for 10 minutes. The ciabatta should be nice and warm and the brie should be all gooey and melted.
Cut in half and serve with rocket and cherry tomatoes.
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