Parmesan-Crusted Chicken Breasts with Pesto Sauce

I know, this looks kinda nasty. My husband even told me he didn't want the green stuff on his chicken the first time I made this. (He didn't get a choice the second time.)
I found this recipe in my Rachael Ray: 30 minute Get Real Meals cookbook. She did some other things, but I'll tell you what I did. If you want her recipe I guess you gotta go buy the book!

Parmesan-Crusted Chicken Breasts with Pesto Sauce

2 Tbsp olive oil
3-4 boneless skinless chicken breasts (I always use tenderloins, 7-8)
1 cup shredded Parmesan cheese (the plain old sprinkle kind for spaghetti is best)
Pesto (you can get this next to the spaghetti sauces at the grocery store) -I don't like to waste my pesto so I didn't pre-measure this. I just used a teaspoon to scoop some out when it came time.
Salt and pepper

Heat a large non-stick skillet over medium to medium-high heat with 2 Tbsp of evoo. Season both sides of the chicken with salt and pepper. Dump the cheese onto a plate and press the chicken into the cheese, covering all the pieces in cheese on both sides. Add the chicken to the hot skillet, allowing it to cook for 6-7 minutes before moving it. Don't move the chicken around or lift it up to check it; the cheese is forming a crust and you don't want to mess that up. After 6-7 minutes, turn the chicken and cook for another 5-6 minutes. (I decreased my times by a minute or two since I was using tenderloins.) Top each chicken breast with a strip of pesto.

I served this with my favorite green beans. (I added a little butter this time too.)

Also, I fixed a little pasta. I filled a medium pot with half water and half chicken stock and boiled the pasta to the box directions. After draining the pasta, I added 1-2 Tbsp of butter, 1 Tbsp of pesto, and a half cup of Parmesan cheese. I mixed it all together and thought it needed some color so I chopped a few leaves of fresh basil and mixed that in too.