Carefully almost cut each chicken breast in half horizionally, so that it opens up into one large, thin breast.
Score a few lines on both sides, then rub all over with half the pesto and a little olive oil. Set aside to marinate for a few minutes.
Grill the chicken for 3-4 minutes on each side until cooked through.
Meanwhile, tear the mozzarella into rough pieces, and toss with the rest of the pesto.
Arrange the tomatoes & rocket on plates, add the mozzarella and top with the hot chicken. Buonissimo!
*All information included in this recipe has been provided by Sacla.