Chicken Breasts with Pesto

We love pesto at our house. It is simple to make or if you are in a time crunch there are several good jar varieties. (I prefer Classico or the Fresh & Easy brand)
If you have pesto you can serve it as a hors d'oeuvres with some crusty bread, over pasta or as a flavoring to chicken. We even like it as a sauce on pizza.
This is a quick and easy pesto chicken recipe. I will list how to make pesto too, but there is no shame in buying!

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
1/2 cup Pesto
2 sliced tomatoes
3/4 cup (3 ounces) crumbled feta
1/4 chopped calamata olives
RECIPE METHOD
Preheat oven to 400 degrees F. Line baking sheet with heavy-duty foil.
Place chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet.
Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, cheese and olives. Bake for an additional 3 to 5 minutes or until cheese is melted.

Pesto:
4 cups basil leaves, well packed (Sometimes it is less expensive to buy a basil plant, they have plants at Fresh & Easy right now for $2.49)
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts
1-1/2 cups freshly grated Parmesan
1-1/2 cups extra-virgin olive oil
salt and pepper to taste
Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3-1/2 to 4 cups, and can be halved. You can also freeze some. My mom used to freeze tons every summer.