Drizzle a 9x11 glass pan with one tablespoon olive oil.
Rinse and pat dry the chicken breast. Season generously with salt and black pepper. Place the chicken breast in the glass pan. Slather each chicken breast with about two tablespoons basil pesto (only on the top side). Repeat until all the pesto is used. Add 2-3 sliced tomatoes on top, sprinkle additional salt and pepper on top of the tomatoes. Top with a slice of fresh mozzarella cheese. Then drizzle with the remaining one tablespoon of olive oil.
Bake for 25 minutes or until the internal temperature of the chicken breast is 165 degrees Fahrenheit. Remove from the oven, divide among plates and enjoy.