2 boneless skinless chicken breasts
1 1/2 tablespoons olive oil
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 loaf french bread
1/3 cup pesto
4 slices provolone cheese
6 tablespoons roasted red peppers
1 tomato, sliced