Marinate the pounded chicken breasts in Italian dressing for 30 minutes while refrigerated.
Place one chicken breast in the heated pan. Allow side facing down to crisp - about 6 minutes. Flip and cook for an additional 5 minutes.
Place in oven for 15 minutes. Remove and serve.
If you aren't a fan of the basil cashew pesto, a simple pesto with basil and pine nut will do as well. Not a fan of pesto? Sub it out for a fresh tomato sauce instead. You can also add in additional vegetables such as mushrooms or green peppers for extra flavour.