Greek Extra-Virgin olive oil
1 pound boneless skinless chicken breasts
Several sprigs fresh oregano – stemmed and chopped
Sea salt and freshly ground black pepper to taste
1/4 cup dry white wine
4 tablespoons unsalted butter
3 cloves garlic, mashed
Juice of 1 lemon
1 cup shredded mozzarella
1 cup prepared pesto
2 cups halved cherry tomatoes
1/4 cup freshly grated Parmesan

In a large skillet over medium-high heat, heat the olive oil. Season chicken all over with oregano, salt, and pepper. Add chicken to skillet and cook until golden and almost cooked through in the middle, 6 minutes per side. Transfer chicken to a plate.

Immediately pour in white wine and scrape up the bottom of the skillet with a wooden spoon. Add butter and stir until melted, then stir in garlic and lemon juice.

Return chicken to skillet and top each breast with mozzarella. Cover and cook until cheese has melted, about 1 minute. Top with pesto and tomatoes and sprinkle with Parmesan