Take salt and sprinkle over each side of chicken breasts.
In a large Saute pan add the olive oil and heat over medium heat.
Once oil is hot add the chicken breasts.
Slice scallions leaving out the dark green tops and add to pan.
Sprinkle garlic powder over both pieces of chicken.
Add olives and liquid and two sprigs of fresh rosemary.
Let cook for six minutes undisturbed.
Flip chicken and spoon pesto evenly over each chicken breast.
Turn heat to medium low and cover pan but leave a corner tilted to let vent.
Cook an additional 4-5 minutes.
Uncover pan. Place medallion of goat cheese on chicken and let heat left in pan to gently melt.
Warm naan bread and place on dinner plate.
Plate chicken on naan and spoon olives over the chicken.
You can place a fresh sprig of rosemary on top to garnish.
Recipe by taylor68too.
