Preheat oven to 425 degrees. Arrange chicken breasts in a foil lined baking dish. Drizzle with olive oil and season with salt and pepper.
Roast for 40 minutes.
Lower oven temperature to 350 degrees.
Slice bread into a grid pattern about one inch above bottom of loaf, taking care to not slice all the way through.
Place loaf on a foil lined baking sheet. Spoon pesto into bread. Stuff with shredded chicken and mozzarella. Wrap foil around loaf. Bake for 10 minutes.
Unfold foil and bake for 5 more minutes.
Top with fresh parmesan and basil leaves.
Recipe by Rachel Schultz at https://rachelschultz.com/2017/12/21/chicken-pesto-pizza-bread/