Spread about 2 tablespoons of pesto over each breast using a spoon to lightly coat them.
Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) and lay the coated chicken breasts on the baking dish about 1-inch apart.
Add the cherry tomatoes around the chicken.
Cook the chicken in the preheated oven for 30 minutes, then turn the oven to broil and heat for 45 seconds to 1 ½ minutes about 5 inches away from the heating element to create a golden-brown crust on top of the chicken. Keep an eye on them, so they don’t burn.
Remove from the oven and serve with fresh basil pesto and a sprinkle of freshly grated parmesan cheese.
Recipe Notes
MarinadeTo infuse the pesto sauce into the chicken breasts, allow the coated chicken to marinate in a zip-lock bag and place them in the fridge for an hour or so before baking.DonenessThe easiest way to check if a chicken breast is perfectly cooked is by inserting a food thermometer into the thickest part of it - and when it reads 165°F (74°C), it's cooked.