Season the chicken breast with salt and pepper. Heat the butter in a large pan with the thyme and brown on both sides for 3-4 minutes. Remove from the pan, transfer to an oven dish and continue to cook for 6 minutes. Cover each breast with a spoonful of pesto and lay over slices of salami, mozzarella and tomatoes and continue to cook in the oven for just 2 minutes to melt the mozzarella. Meanwhile, in the same frying pan add in the garlic and sauté for 2 minutes then splash in the white wine and 1 tbsp. balsamic reduction and cook for 1 minute. To serve, plate the chicken breasts and spoon over the juices in the frying pan. Decorate with extra balsamic reduction, toasted pine nuts and a side of fresh rocket leaves.