150 g (5 oz) mozzarella cheese, drained and sliced
green salad, to serve
Mix together the tomato pesto and 1 tablespoon olive oil and spread over both sides of the chicken pieces.
Heat the remaining olive oil in a frying pan, add the chicken and cook for 8–10 minutes, turning once until the chicken is cooked through.
Toast both sides of the sourdough bread, spread one side with the tapenade, top with the cooked chicken, cherry tomatoes, basil and mozzarella. Cook under a preheated grill until the tomatoes are hot and the mozzarella has melted. Serve with a simple green salad.