Heat a frying pan on medium heat and add the cherry tomatoes. Fry gently for 5 minutes, stirring occasionally, then empty onto a chopping board. When cool enough to handle, halve the tomatoes.
Add half the oil to a pan suitable for both hob and oven, and heat over medium high heat. Lightly season chicken breasts with salt and add to the pan skin side down for 3 to 4 minutes until starting to brown.
Turn over and place in oven for 25 minutes, until chicken is cooked through and juices run clear.
Put your stock in a pan to simmer. Add 1 tablespoon of olive oil to a saucepan over medium heat, add rice and gently stir for a minute or so. Add a third of the stock, it should sizzle and then keep heat so it is bubbling away gently. Add the cherry tomatoes, half of the basil and 1/2 teaspoon salt stirring occasionally.
When liquid is nearly gone, add more stock, keeping the risotto simmering gently and stirring occasionally. This will take about 20 to 25 minutes in total. Test the rice and when cooked stir in the remaining basil and Parmesan.
Remove chicken from oven. Spoon the risotto on two plates, top with the chicken breast and a squeeze of lemon juice. Enjoy!
You may not need all the chicken stock, so don't worry if there's some leftover.