In a large, heavy pan, heat oil until shimmery.
Generously salt and pepper chicken.
Add chicken to pan, and cook on medium high until its internal temperature reaches 160 degrees.
Remove chicken from pan.
Deglaze pan with wine, scraping up any browned bits.
Add tomatoes to pan, and let cook down and wine reduce, about 4 minutes.
Add olives to pan with pesto sauce.
Mix well.
Add chicken back to pan and top with lemon wedges.
Cook about 5 minutes, until pesto has slightly thickened and tomatoes have burst.
Serve over rice, pasta, cauliflower rice, or with roasted vegetables.