Preheat oven to 400° F. Line baking sheet with foil.
Pluck basil leaves from stems (about 2 cups). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels.
Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with salt and pepper.
Place chicken in a shallow dish. Add pesto and mixed thoroughly until chicken is fully coated with sauce.
Place chicken onto prepared baking sheet, making sure top of chicken is fully covered with sauce.
Bake for 25 minutes or until chicken is no longer pink in center.