1. Prepare Oven and Baking Dish:

• Preheat the oven to 425°F (220°C).
• Spray a large casserole dish (like a 9×13 inch) with cooking spray or lightly coat it with olive oil.

2. Prepare and Season Chicken:

• Place the chicken breasts in the prepared baking dish in a single layer.
• Drizzle the chicken with 1 tablespoon of olive oil.
• In a small bowl (or directly over the chicken), combine the salt, black pepper, paprika, garlic powder, and Italian seasoning. Sprinkle this mixture evenly over both sides of the chicken breasts. Use tongs to flip the chicken to ensure even coating.

3. Apply Pesto:

• Spread the basil pesto evenly over both sides of the seasoned chicken breasts. Use a tablespoon or a small spatula to help spread it around. Use tongs to carefully flip the breasts to coat the second side. Arrange them back in a single layer.

4. Add Toppings:

• Cover the pesto-coated chicken evenly with the slices of fresh mozzarella.
• Scatter the halved cherry tomatoes over the top of the mozzarella.

5. Bake Covered:

• Cover the casserole dish tightly with aluminum foil.
• Bake in the preheated oven for 25 minutes. Covering helps the chicken cook through gently and stay moist.

6. Bake Uncovered:

• Carefully remove the aluminum foil from the casserole dish.
• Return the dish to the oven and bake for another 10-15 minutes, uncovered. This allows the mozzarella to melt completely, bubble, and lightly brown, and ensures the chicken is fully cooked. Chicken is done when internal temperature reaches 165°F (74°C).

7. Serve:

• Let the chicken rest for a few minutes after removing it from the oven.
• Garnish with extra fresh basil or parsley if desired. Serve warm.