Slice your chicken breast in half so you have two chicken breasts of roughly the same thickness. Tenderize these with a mallet if you have one. Season with salt, pepper, and red pepper flakes to taste.

Sauté both chicken breasts in a pan with some olive oil over medium-high until done. Depending on the thickness of your chicken, this should take about 10 minutes total, 5 minutes per side.

Spread butter on the outside of two slices of bread. (Use about 1/2 teaspoon per slice.)

Spread pesto, to taste, on the inside of two slices of bread.

Place one slice of bread, butter-side-down and pesto-side-up, on a non-stick sauté pan. Layer the following: two slices of mozzarella, 3 basil leaves and 1 whole canned tomato (crushed). The place the chicken breast and repeat, topping with the second slice of bread.

Heat a small cast iron skillet on medium-high heat for about 5 minutes.

Meanwhile, heat your sauté pan + panini on medium heat for 2 minutes.

Once the cast iron is hot, remove it from the heat and place it directly onto the top slice of bread. Press down and allow to cook for about 3 minutes.

Remove the cast iron skillet and flip your now-flatted panini over. Cook for an additional 3-5 minutes or until the mozzarella is melted and both sides are browned.

Repeat with the second panini. Consume.