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Preheat oven to 375 degrees.
In a small bowl, combine the tomatoes, red onion, garlic, and vinegar. Marinate in the fridge until ready to use.
In a 9x13 baking dish toss the pesto and chicken together and place in a single layer.
Scoop the tomato mixture on top, disregarding any excess balsamic vinegar liquid leftover. Try to not put any of the liquid on the chicken.
Sprinkle the cheese on top.
Mix the panko crumbs and olive oil together and sprinkle on top of the cheese.
Bake for 25-30 minutes or until chicken is done. Cover with a foil tent if crumbs begin browning too much.