Place chicken breasts on a baking sheet lined with parchment paper or greased aluminum foil.
Sprinkle salt and pepper over both sides of the chicken breasts.
Spoon about 1 ½ tablespoons of pesto one side of each chicken breast. Then, sprinkle 2 tablespoons of parmesan cheese on top of the pesto.
Place chicken in the oven and bake for 15-20 minutes or browned on the top and no longer pink inside. Use a food thermometer inserted into the thickest part of the chicken to insure it has reached a safe temperature of 165 degrees Fahrenheit.
Remove from the oven and serve drizzled with Balsamic Glaze
To Make The Balsamic Glaze
Combine balsamic vinegar and brown sugar in a small saucepan and heat over medium heat. Stir until the sugar is fully dissolved and allow to simmer until the mixture is reduced by about ½ and has thickened-- about 8-10 minutes. Remove from heat. Store in an airtight container up to 3 weeks in the fridge.