Heat olive oil in a large pan over medium-high heat.
Sear the chicken breast 3 minutes per side. I did 3 at a time, you don't want to crowd them in the pan.
Place seared chicken breasts in a large baking dish.
Spread a generous amount of pesto on each chicken breast. Top with shredded mozzarella and then 2 slices of tomato on each chicken breast.
Bake in the oven for 30 minutes until chicken reaches an internal temperature of 165 and the cheese is melted. You'll want to use an instant read thermometer so you don't overcook the chicken. You want it to be juicy & tender.
Remove from oven, let rest for about 10 minutes, then serve.
I served mine with my Caesar Salad which is always a crowd pleaser!
