• Preheat your oven to 425 degrees F. Coat a baking sheet with nonstick spray (lay some foil down first for super easy cleanup!)
• Pat each chicken breast dry with a paper towel. Sprinkle all sides with salt and pepper.
• Lay the chicken breasts on the baking sheet a few inches apart from each other.
• In a small bowl, stir together the mayonnaise and basil pesto. Spoon the pesto on top of the chicken, trying to keep it from sliding off the edges. You don't need to use all the sauce (try not to contaminate what you don't use so you can serve it with the cooked chicken).
• Sprinkle the top of each chicken breast with a good amount of panko bread crumbs, I used at least 3 tablespoons total.
• Bake at 425 for about 20-25 minutes. I highly recommend a meat thermometer, you want to get it to 165 degrees. Juices should run clear.
• Remove from the oven and serve immediately!

Quick Pesto Pasta (optional)

• Cook 1 pound of pasta according to package instructions. Drain and add 1/2 stick butter, 1/4 cup pesto, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 cup pepper jack cheese, and pepper to taste.