To make the pesto: Combine basil, parmesan / romano cheese, pine nuts, and garlic (use 1-2 cloves depending on how much you like garlic) in a food processor. Pulse until finely chopped. With the food processor running, slowly add in olive oil until the pesto is smooth. Add an extra tablespoon or two of olive oil if needed to make the pesto fairly smooth and easy to spread with a spoon. Season to taste with some salt and black pepper.

Turn on the oven’s broiler (use the low setting if available).

Slice chicken breasts in half to thin them out. Season on both sides with some salt and pepper.

Heat a large oven-safe skillet over medium-high heat. Add cooking oil and swirl the pan around to spread it. When oil begins to shimmer, add chicken breasts and cook, without moving them, until chicken is well seared on the bottom, 4 to 5 minutes.

While chicken is cooking, combine tomatoes and chopped garlic. Stir in a pinch of salt.

Flip chicken breasts over and add tomatoes to the pan so they are all around the chicken breasts (but not on top). Continue to cook the chicken and tomatoes until the chicken is nearly cooked through and the tomatoes are starting to caramelize and soften on the bottom of the pan.

Top each piece of chicken with a slice of mozzarella cheese. Transfer skillet to the oven and broil until the cheese melts.

Spoon pesto over each piece of chicken. Garnish with fresh basil leaves.

Serve chicken with tomatoes. This is great over pasta, zucchini noodles (as in the photo above), quinoa or rice!