1. Place the chicken between two sheets of wax paper. Use a meat pounder to press it thin so that that is about ¼ to 1/8-inch thick, but don’t pound it so hard that the meat tears into shreds.

2. Prick the flattened chicken all over with a fork and place it in a dish to marinate. Slather it all over with 1 cup of the fresh pesto, flipping it once to make sure it is evenly coated. Cover the dish and allow the chicken to marinate for at least four hours, or up to twelve.

3. Light the grill and grill the chicken for about 4 minutes per side, or until cooked through. Warm the remaining pesto on the stovetop and drizzle it over the chicken. Serve!