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Pesto Chicken Parmesan

4 breaded low-fat chicken-breast cutlets
2 tsp prepared pesto
1/3 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Marinara sauce

Preheat oven to 425 degrees F. Place chicken cutlets on a foil-lined baking sheet. Bake for 6 minutes. Flip cutlets over, and spread pesto on top of each cutlet. Combine mozzarella cheese and Parmesan cheese in a bowl. Sprinkle cheese on cutlets and bake 6 minutes longer. Serve on a pool of warmed marinara sauce with a side of vegetables

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