Place nuts in a food processor. Process until finely chopped. Combine nuts, garlic, parmesan and lemon rind on a plate. Season well with salt and pepper. Place yoghurt in a dish. Dip chicken in yoghurt, then coat in nut mixture, pressing to secure. Transfer to a plate. Cover. Refrigerate for 30 minutes.

Meanwhile, preheat oven to 160°C/140°C fan-forced. Place tomatoes and onion in a large roasting pan. Sprinkle with thyme and oregano. Drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for 1 hour 30 minutes or until tomatoes are tender, adding spinach in the last 5 minutes of cooking. Remove from oven. Cover with foil.

Increase oven to 200°C/180°C fan-forced. Heat remaining oil in a frying pan over medium-high heat. Cook chicken for 3 minutes each side or until golden. Transfer to a baking paper-lined baking tray. Bake for 10 to 12 minutes or until chicken is cooked through. Stand for 5 minutes. Slice chicken and add to tomato mixture in pan. Sprinkle with extra thyme and oregano. Serve with bread.