Optional:  Place chicken in a ziplock bag or wrap in plastic wrap and pound flat.  This allows the flavor to better infiltrate the meat, and cooks the chicken a little faster.

1. Place all chicken into a bowl for marinating.  Add 2 TBS pesto and 2 TBS olive oil.  Stir to mix together and set aside.
2. While chicken marinates, prepare other ingredients:
3. Wash & cut cherry or grape tomatoes in half.
4. Rinse basil, pat dry, and then cut in long strips.  To do this, I stack the basil leaves on top of each other, maybe 5 or 6 at a time, roll lengthwise, then slice so they turn out to be long slivers of basil.  Not necessary, but it looks pretty and I find it easier than chopping basil.
5. Put 2 TBS olive oil in a pan.  Add chicken to the pan and sear, approximately 2- 3 minutes per side.  It does not need to be cooked all the way through at this point.
6. Add in the halved tomatoes and allow to simmer until the tomatoes are a bit cooked and shriveled.  Continue to stir them, about 4 – 5 minutes.
7. While the chicken is cooking, boil the water for the pasta, and cook the pasta according to package directions.
8. Add the 2 TBS balsamic vinegar (not the balsamic glaze just yet).  Let the balsamic and tomatoes cook and mix together.
9. Once the balsamic has reduced and tomatoes are looking soft.  Add a slice of fresh mozzarella to each chicken.
10. Next, grind fresh salt and pepper over the top of the mozzarella.  Sprinkle basil over the top.  Lightly drizzle some balsamic glaze over the top of each chicken breast / mozzarella.
11. Cover the pan with a lid and cook for 5 minutes.  Chicken should be 165 degrees internal temperature before serving.

Pasta instructions:

1. While chicken is cooking, cook pasta to package directions and drain in a colander.
2. Place 2 TBS butter in the pasta pot and let melt slowly in the hot pan.
3. Add the pasta back to the pot.  Add 2 TBS pesto and mix together.

Serve the chicken over the pasta with tomatoes, and ENJOY!