• Preheat the oven to 350°F. 
• Pound chicken out between two sheets of plastic wrap. This will even out the thickness of the chicken, and it will make the chicken cook more evenly.
• Place the chicken breasts into a gallon-sized ziptop bag. Add Italian dressing marinade, and allow the chicken to marinate for at least 30 minutes before cooking.
• Wash the grape tomatoes and set them aside.
• Heat a couple of tablespoons of olive oil in a large cast iron skillet over medium-high heat.
• Add the chicken and cook for 7 to 8 minutes on each side, or until the chicken is almost done (it will continue to cook in the oven), remove the chicken from the skillet and place it on a plate or baking dish.
• Add butter, minced garlic, and lemon juice to the skillet. Cook until the butter has melted. 
• Add the chicken back to the skillet with the lemon butter sauce.
• Place a slice of mozzarella on top of the chicken.
• Add the tomatoes to the skillet.
• Place the chicken in the oven, and bake until the cheese begins to melt and brown. This should take 7 to 10 minutes.
• Add a tablespoon or two of pesto on top of the mozzarella cheese.
• Serve garnished with fresh basil if desired.

Basil Pesto

• Place all pesto ingredients in a food processor.
• Process until the mixture is smooth.