Step 1

Preheat the oven to 400° F. Lightly grease a 9x13 baking dish with nonstick spray or olive oil.

Step 2

Slice chicken breast horizontally to create 4 thinner cutlets. Pat the chicken dry with a paper towel.

Step 3

Place the chicken into the prepared pan. Top each chicken breast with 1/2 tablespoon of the pesto, rubbing or brushing the pesto evenly on the chicken cutlets. Flip the chicken, and repeat the process so that both sides are coated in pesto.

Step 4

Bake for 15-18 minutes or until the chicken has reached an internal temperature of 158-160 degrees F.

Step 5

Remove the chicken from the oven and top with the mozzarella and parmesan cheese.

Step 6

Return to the oven and bake for an additional 3 to 5 minutes or until cheese is melted.

Step 7

Remove the chicken from the oven and let rest, for the juices to redistribute.

Step 8

While the chicken is resting, toss together the tomatoes with olive oil, salt, pepper, and basil.

Step 9

Serve the chicken warm with the fresh tomato topping.