Here's a fast & easy one: Pound boneless chix breasts to even thickness (or buy cutlets). Saute briefly in EVOO over med high heat till lightly browned on each side. Spread about 1 Tbsp (or a little less) prepared pesto over the top of each cutlet. Top with a slice of provolone cheese. Place in a preheated 375* oven for 8 - 10 min or till done - or place under broiler till cheese is melted & slightly brown. Can also use turkey cutlets, but will have to adjust baking time. This is surprisingly tastey for such little effort. Serve with wild rice (Uncle Ben's Original Recipe is fast & easy) and a green veg. Dinner's on the table in no time!