Pesto Chicken with Sauteed Peppers

2 lb boneless skinless chicken breasts, pounded flat and cut in half
Pesto
Freshly grated parmesan cheese
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 cloves garlic, minced
olive oil
salt and pepper

Heat oven to 350º

Heat large frying pan over medium high heat.

Add three tablespoons of olive oil and allow to heat.
Add peppers, onion, and garlic and saute until the onion starts to look translucent.

Remove vegetables from pan, add a couple more tablespoons olive oil, and lightly brown chicken breasts on both sides. You can do this is batches.

Return chicken to frying pan, top with generous spoonful of pesto, generous heaping of parmesan cheese, generous helping of vegetables.  Use up all the vegetables and don't worry if they fall down in between the chicken.

Season the whole thing with pepper and a bit of salt.

Place frying pan in oven and bake for 25 minutes.

Serve.

Note: You can also make this by sauteing everything in a smaller frying pan in batches, then baking it in a large flat casserole if you don't have a large frying pan.