For the pesto (see note*)

• 60 ml (¼ cup) toasted pine nuts or walnuts
• 60 ml (¼ cup) grated Parmesan
• 1 small garlic clove
• 500 ml (2 cups) firmly packed fresh basil leaves
• 125 ml (½ cup) olive oil
• 2.5 ml (1/2 tsp) salt
• Freshly ground pepper

For the chicken

• 4 boneless, skinless chicken breasts
• Olive oil, for grilling
• Salt and pepper

For serving

• 12 Bergeron smoked cheese slices
• 2 vine tomatoes, sliced, or 250 ml (1 cup) cherry tomatoes, halved
• Fresh basil leaves, for garnish (optional)

*Note: You can use store-bought pesto instead of making it from scratch.

1. For the pesto: In a food processor, combine the nuts, Parmesan, and garlic. Add the basil and stream in the oil until smooth. Season with salt and pepper.
2. For the chicken: Preheat the barbecue or a grill pan over medium-high heat.
   Brush the chicken with oil, season with salt and pepper, and grill 6 to 7 minutes per side, until cooked through.
   
   In the last minute, place 3 Bergeron smoked cheese slices over each breast,
   cover, and let melt.
   
   Serve the chicken topped with pesto, tomatoes, and fresh basil.