Put the chicken steaks in a plastic bag and tenderize them lightly. Season them with black pepper and thyme. Pour the olive oil in a suitable oven dish and smear it along the bottom and walls.
Arrange the steaks next to each other in it, add the pesto, smear it well over each steak on top only. Wash the tomatoes and cut them into thin round slices. Arrange the tomato slices tightly next to each other on top of the steaks with pesto. Sprinkle with basil leaves and black pepper.
Put the oven dish in the oven and bake the meat for 30 min. at 356°F (180 °C) - begin counting down the minutes as soon as the oven reaches the required temperature. You can also preheat the oven. Grate the cheese using a grater.
Take the oven dish out of the oven carefully when done and sprinkle the meat with the cheese. Put it back in the oven at the same temperature and crisp the cheese until golden. Finally, take it out, let it cool and sprinkle with fresh parsley.
Don't put any other liquid in before baking, just the meat with the pesto and tomatoes. During cooking, the tomatoes release their juice, as does the meat and when sprinkled with the cheese what you end up with is a very nice sauce.