Preheat the oven to 200°C, fan 180°C, gas mark 6. Mix together the chicken with 1 tablespoon each of the oil and vinegar.
Shred a quarter of the basil leaves, then add to the chicken. Season and leave to marinate for 10 minutes.
Meanwhile, place the tomatoes cut side up in a small roasting tin, sprinkle with the garlic and remaining oil and vinegar. Roughly tear the remaining basil over the top, season and roast for 20 minutes.
Once roasted, transfer to a bowl and mix roughly with a spoon to break up the tomatoes. Preheat the grill to medium-high.
Thread the chicken and peppers onto 4 skewers and place under the preheated grill for 15 minutes, turning occasionally until cooked throughout.
Serve the skewers with with the tomato and basil compote on the side.
*All information included in this recipe has been provided by VHB Herbs.