Drizzle a little olive oil in the bottom of your baking dish and lay the chicken breast on top, sprinkle with salt and pepper.
3) Smear 1 Tbsp of pesto on top of each piece of chicken, lay about 2 slices of tomatoes on top of the pesto, sprinkle evenly with the Panko bread crumbs and the Parmiggiano.
4) Drizzle a bit more olive oil over the top and bake it for about 15 minutes or until the top is golden brown and crispy.
Video
Notes
Bake with other vegetables or small potatoes. Pound your chicken breasts flat instead of buying them that way. Substitute Italian seasoned bread crumbs for the Panko and Parmiggiano.