1. Place chicken-breast cutlets on a foil-lined baking sheet. Bake at 425 degrees F for 6 minutes. Flip cutlets over, and spread 2 teaspoons prepared pesto on top of each cutlet.
2. Combine shredded mozzarella cheese and grated 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.