Simple & Delish Pesto Chicken

FOR THE PESTO:

3 cups loosely packed fresh herb leaves+
2 tablespoons of your favorite nuts (shelled)
1 clove garlic (crushed)
1 tablespoon parmesan cheese (freshly grated)
2 tablespoons olive oil
water to thin

4 chicken breasts (pounded semi-thin)
5 tablespoons shredded Parmigiano Reggiano
2 Campari tomatoes – or any ripe tomatoes; sliced

1. Make the pesto: Combine first 4 ingredients in food processor and process to paste-like consistency. Scrape down the sides and with blade running, drizzle in olive oil. Add water to thin.
2. Remove from food processor, stir and set aside.
3. Preheat grill with medium-high heat.
4. Season chicken breast with salt and pepper.
5. Grill chicken, smooth side++ down for 5 minutes, flip and grill another 5 minutes or until chicken is cooked.
6. Remove chicken from grill, slice on the bias+++ and place smooth side up on baking sheet lined with parchment paper.
7. Spread 1 tablespoon or more pesto over chicken.
8. Sprinkle 1 tablespoon shredded cheese over pesto..
9. Place 2 or 3 slices of tomato on top of cheese.
10. Sprinkle a little more cheese on top of tomato.
11. Dab a bit of pesto on top.
12. Bake about 5 minutes or until cheese melts.
13. Enjoy!