Preheat your oven to 400°F (200°C).

Pat the chicken breasts dry, season with salt and pepper, and sauté in olive oil for 6-7 minutes per side until cooked through.

Remove chicken from skillet, let rest for 5 minutes, then slice into strips.

Spread basil pesto evenly on flatbreads placed on a baking sheet.

Distribute sliced chicken over the pesto on flatbreads.

Sprinkle mozzarella cheese and halved cherry tomatoes, then finish with grated parmesan.

Bake assembled flatbreads in preheated oven for 10-12 minutes until cheese is melted and bubbly.

Broil for 1-2 minutes for extra crispiness if desired.

Let cool for a few minutes, garnish with fresh basil leaves, then slice and serve warm.