Mozzarella-Tomato Chicken with Pesto

Preheat oven to 425°F. Cut chicken breasts in half crosswise to get 6 equal pieces. Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle with salt and pepper, if desired.

Heat oil in a large nonstick skillet. Cook chicken in hot oil, in batches if needed, 2 minutes per side or until browned. Remove from heat.

Place chicken in a large baking dish or on a lightly greased rimmed baking sheet. Spread 1 Tbsp pesto over each chicken breast. Top with tomatoes and cheese.

Bake 12 to 15 minutes or until chicken is done.