Olive Garden Chicken Margarita

2 pounds chicken breasts cut in 4 portions
1 cup Lea and Perrins Chicken Marinade Or your favorite marinade
2 tablespoons olive oil
1/4 cup basil sliced thin
1/2 cup pesto
2 teaspoons minced garlic
6 tablespoons butter
1 1/2 tablespoons lemon juice
1/2 pound sliced mozzarella 1 slice for each piece of chicken
1 cup grape tomatoes

Preheat oven to 350 degrees.
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 zip top bag.
Add marinade, and allow the chicken to marinate for at least 30 minutes before cooking.
Wash grape tomatoes, and slice in half and set aside.
Add a couple of tablespoons of olive oil in a large cast iron skillet.
Cook the chicken on medium-high heat for 7 to 8 minutes on each side,
or until the chicken is almost done (it will continue to cook in the oven),
remove chicken from the skillet and place in a baking dish.
While the chicken is cooking add butter, minced garlic, and lemon juice in a small pot.
Heat thoroughly.
When the chicken is fully cooked brush it on the chicken.
Add a slice or two of mozzarella to the chicken.
Add a tablespoon of pesto on top of the mozzarella cheese.
Place the chicken in the oven, and bake until the cheese begins to melt and brown.