Pesto Chicken with Roasted Roma Tomatoes

1.Heat the oven to 400° with a rack in the middle position. 2. For the pesto: place basil, pine nuts, Parmesan cheese, 2 garlic cloves, and 1/3 cup olive oil, more if necessary, into a small food processor and pulse until combined. 3. In a small bowl combine 2-3 minced garlic cloves, 2 Tbsp olive oil, white balsamic vinegar, lemon juice, salt and pepper. Add the roma tomatoes. Line a baking sheet with foil. Arrange the tomatoes on the baking sheet and bake for 20-25 min. Remove and set aside. 4. Season chicken / tofu with salt and pepper. Place them in a baking dish. 5. Bake the chicken for 20-30 min depending on size. When the chicken is almost done baking, place a slice or two of fresh mozzarella on each breast. Remove from oven when cheese is slightly melted but not dripping down the sides. 6. Top the mozzarella slices with a scoop of pesto, a scoop of roma tomatoes and some fresh sliced basil. * Serve immediately*