Heat a large pan over medium heat and add a drizzle of olive oil. Season the chicken fillets with salt and pepper, then sear on both sides until golden brown. Remove from the pan and set aside.
In the same pan, add the sliced chorizo and cook until slightly crispy, allowing the oils to release.
Lower the heat and pour in the cream, stirring in the red pesto. Let the sauce simmer gently for 2-3 minutes.
Add the spinach to the pan, stirring until it wilts.
Return the chicken fillets to the pan, making sure they’re coated with the sauce. Add the fresh basil.
Lay the sliced mozzarella over the chicken.
Transfer the pan to the grill and cook until the mozzarella is melted and bubbly with a golden finish. 8. Serve hot with crusty bread or a side of pasta. Enjoy!
