1-First, preheat the oven to 425 degrees Fahrenheit with the rack in the upper third, and lightly grease a baking dish or line it with foil for easy cleanup.

2-In a small bowl, mix 1/4 cup mayonnaise and 1/4 cup pesto sauce together for a creamy base.

3-In another bowl, combine 1/4 cup panko bread crumbs and 1/4 cup grated parmesan cheese to create the crispy topping.

4-Pound the 2 boneless skinless chicken breasts to an even thickness for even cooking and better topping adherence, then season them with salt and black pepper to taste.

5-Spread the pesto mixture evenly over each chicken breast, and top with the panko parmesan mixture, gently pressing it in for good measure.

6-Drizzle 1 tablespoon olive oil on top before placing the chicken in the prepared baking dish.

7-Bake for 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit, ensuring juicy and fully cooked chicken.

8-Let it rest for 3 minutes before serving, and feel free to garnish with extra salt and fresh basil for a pop of flavor.