Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil, for easy cleanup.
Pat one of the chicken breast dry with a paper towel. Place it on a cutting board and cover completely with wax paper. Use a meat mallet or rolling pin to pound out the chicken breast. Start with the thickest portion to make it uniformly about ½-inch thick. Place the flattened breast onto the prepared baking sheet. Repeat the process for the other three breasts.
Season each of the chicken breasts with salt and pepper, to taste.
Spoon about 2 tablespoons of the pesto onto each breast. Use the back of the spoon to smear the pesto out over the chicken. Cover each breast completely with a thin layer of pesto.
Lay slices of tomato onto each chicken breast and then top with slices of mozzarella cheese and sprinkle with the shredded Italian cheese blend.
Place the baking sheet into the preheated oven and bake for 40 minutes or until the chicken reads 165 degrees F and the cheese is melted, bubbling, and has started to turn golden brown.
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