Caprese skillet chicken

Heat olive oil in a large skillet; season the boneless skinless chicken thighs on both sides.

Cook on both sides until nearly cooked through with good colour, adjusting the heat so the outside does not burn first; remove, keeping the bits and juices in the skillet.

Saute two sliced garlic cloves a few seconds, not letting them burn and turn bitter.

Add the cherry tomatoes with a good pinch of salt and saute a few minutes until slightly cooked down but still plump.

Return the chicken, spread a little spoonful of pesto over each thigh.

Cover generously with fresh mozzarella, partially cover and let the cheese melt, a couple of minutes.

Finish with fresh basil and a little hot pepper flake.