4 small chicken breasts, skin removed and boneless
2 tbsp extra-virgin olive oil
4 tsp red pesto sauce
¾ cup grated cheese of your choice
8 cherry tomatoes, cut in half
Beat the chicken breasts with a rolling pin to flatten them.
Heat the olive oil in a frying pan and cook the chicken breasts for a few minutes each side, until they turn brown. Remove the chicken from the pan and, with a paper towel, clean out the remaining oil in the pan. Arrange the chicken breasts in the pan and spread 1 tsp of pesto onto each breast. Top with tomatoes and sprinkle with cheese. Place under a hot grill and cook until the cheese has melted.
Serve immediately with a tossed salad and crusty bread or a plateful of green vegetables, such as broccoli or green beans.