I love this recipe. In fact, making it the first time helped me to like olives. I never liked olives when I was growing up, and my father would joke with me that I'd never grow up to be a good Greek if I didn't like olives. One weekend when I was in my 20's, I decided that this recipe looked good, so I made it, and I loved it so much that I decided that I liked olives. Dad would have been very happy.

From 365 Great Barbeque & Grilling Recipes.

• 6 Skinless Boneless Chicken Breast halves
• 3 Tbsp Olive Oil
• Salt & Pepper
• 6 Tbsp Black Olive Pesto
• 6 thin slices Mozzarella cheese, preferably smoked

1. Rinse chicken with cold water and pat dry. Using a mallet or the bottom of a pan, pound breasts gently to flatten to an even thickness. Brush with olive oil and season with salt & pepper.
2. Place chicken skinned side down on an oiled grill over medium-hot coals. Grill until browned outside and opaque around the edges, about 4-5 minutes.
3. Turn chicken over and top each breast with 1 Tbsp pesto and a slice of cheese.
4. Continue cooking (without turning) until chicken is cooked through and cheese is melted, about 4 minutes longer.

• Try brining the chicken for a bit?
• The picture shows regular pesto - I couldn't find a pic of the actual dish.
• One of the pictures I cam across had tomato slices under the cheese, which might be great.