Slice your chicken breast into thick large strips. Depending on the size of the piece, slice into three or two strips. Season all the strips, front and back, generously with salt and pepper.
Spread half of the pesto all over the bottom of your baking dish.
Transfer the chicken to the dish in an even layer. Scoop the rest of the pesto on top and spread out with a brush or spatula to coat.
Cover the dish with aluminum foil and bake for 20-25 minutes. Uncover and sprinkle with your mozzarella. Place back in the oven until cheese is melted. Don’t over bake… you want juicy meat. Internal temperature of meat should be 165 F. Top with chili pepper flakes.
Combine the basil, nuts and garlic in a food processor until finely minced. Slowly drizzle in the olive oil until all is in. Finally mix in the grated parmesan.
You can also use pre made pesto from a jar - you will need 3/4 cup.Serve with rice and veggies and top with some chili pepper flakes.