Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup, then set in a wire baking rack.
Make the pesto aioli. In a small bowl, combine the mayo and pesto. Stir to combine.
1/4 cup pesto, 1/4 cup mayonnaise
Make the coating. In a small bowl, combine the pork rind panko and grated parmesan cheese. Stir to combine.
1/4 cup pork panko breadcrumbs, 1/4 cup grated parmesan
Prepare the chicken by gently pounding it to an even thickness with a meat mallet. Season both sides of the chicken with kosher salt and black pepper. Set the chicken on the wire baking rack. Top the top of each chicken breast with 2 tablespoons of the pesto aioli. Spread in an even layer. Then sprinkle on 2 tablespoons of the coating, pressing lightly to adhere.
4 6-ounce boneless chicken breasts, 1 teaspoon kosher salt, 1 teaspoon black pepper
Bake the chicken for 15-20 minutes, until the chicken has an internal temperature of 165ºF. Remove from the oven and let it rest for 5 minutes.
Serve warm. I love serving this with hearts of palm pasta tossed in pesto and cream with roasted broccoli.
Leftovers will keep in an airtight container for 5 days.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.