Heat a grill pan on medium high heat and brush with extra virgin olive oil.
Butterfly the chicken breast, then cut in quarters. Season well with salt, pepper, and some Italian seasoning.
Cook for about 4 minutes on each side on the grill, or until the chicken has nice grill marks and is cooked through.
Cut a loaf of ciabatta into fours, then cut each quarter open. Spread an even amount of pesto on each piece of bread.
Place a piece of chicken on each of the bottom pieces of bread, then top with the red onion, kale, and tomato, sprinkle a bit more salt and pepper as needed.