Butterfly chicken fillets.

Spread each fillet with basil pesto.

Place the cheese on the pesto, followed by the sliced tomatoes.

Close and secure with toothpicks if necessary.

Drizzle with olive oil and rub in.

Heat the frying pan to maximum heat and grill the fillets until golden brown on both sides.

Reduce the heat to med-low and grill for 15 minutes or until done

Remove toothpicks and garnish with basil leaves.

Serve with baked potatoes and garden salad.