Pesto Chicken with Tomato Relish

This is from Gourmet Meals in Minutes, a very pretty cookbook with very quick recipes. It's not incredibly versatile, and most of the dishes are not standalone (so you end up making several quick recipes rather than just one). I made the tomato relish first: three chopped tomatoes, a tablespoon of olive oil, two teaspoons balsamic vinegar, 1/4 teaspoon salt, 1/8 teaspoon pepper; mix and chill. A good accompaniment but not outstanding. The included pesto recipe was for a garden variety basil pesto. The recipe calls for whole chicken breasts pounded thin, spread with pesto and rolled up; I had TJ's breast tenderloins in the freezer so I used those, making miniature rolls. With larger breasts the recipe's step of roasting would have been necessary, but a good saute at high heat seems to have been sufficient for these small rolls. I have lingering doubts about their center doneness, so next time I'll be sure to saute them until golden on all sides. The pesto was marvelous and kept the chicken moist.