For the Pesto:

1. Add the pistachios and sundried tomatoes to the bowl of a food processor.
2. Pulse a few times to break down the nuts and tomatoes to a fine dice.
3. Add in the oil from the jar of sundried tomatoes, garlic, tomato paste, and parmesan cheese and run the machine until desired texture is achieved. I like a mostly smooth pesto.
4. Add the basil, along with a pinch of salt and pepper, and pulse a couple more times to incorporate.
5. Taste, and adjust the seasoning as needed.

For the Chicken:

1. Preheat the oven to 400°F.
2. Heat a large ovenproof skillet over medium heat. Add the olive oil.
3. Season the chicken breasts with salt and pepper and then add them to the hot pan. Sear for 2 minutes per side, or until deeply golden brown.
4. Reduce the heat to low and add in the wine (or chicken broth), scraping up any brown bits from the bottom of the pan. Cook for a few minutes to allow the liquid to mostly reduce.
5. Spread the pesto evenly over the chicken. You want a couple tablespoons for each piece of chicken – any leftover can be saved for serving.
6. Top with the sliced mozzarella. Sprinkle the parmesan cheese evenly over top. Season the cheeses with another pinch of salt and pepper.
7. Transfer the pan to the hot oven and bake for 10 minutes or until the chicken is cooked through and the cheeses are melty and bubbly.
8. Serve hot and garnished with fresh basil leaves. Serve any leftover pesto on the side.