Preheat the oven to 425° F.

Pound out the chicken breasts so that they are about ½-3/4 inch thick. Fill a large bowl with about 4 cups of water and mix in 4 tablespoons of salt. Add the chicken breasts to the salt water, cover the bowl, and leave in the fridge for about 30 minutes.

Spray a 9x13 glass pan with cooking spray. Evenly spread 3 tablespoons of pesto on the bottom of the glass pan.

Drain the salt water from the bowl and pat the chicken dry. Place the chicken in the glass pan in a single layer. Cover the top of each chicken breast with the remaining pesto. Bake for 10 minutes.

While the chicken is baking, mix the quartered cherry tomatoes, fresh basil, dried oregano, salt, and pepper in a medium-sized bowl. Slice the mozzarella cheese into 8 slices.

Remove the chicken from the oven and place the mozzarella cheese on top of each chicken breast. Then evenly spread the tomato mixture on top of the cheese. Bake for another 10 minutes, or until the chicken reaches an internal temperature of 165° F.

Allow the chicken to rest for about 10 minutes, drain some of the excess oil and then serve immediately. Enjoy!