Set the chicken breasts flat on a clean cutting surface.

If needed, pound them gently with a meat mallet so they’re an even thickness.

With a sharp knife, carefully slice each chicken breast horizontally to create a pocket, cutting about three-quarters of the way through. Take care to avoid cutting completely through the chicken.

Open the pockets and spread about ½ tablespoon of pesto inside each one.

Place a slice of mozzarella cheese inside.

Nestle the cheese deep into the pocket, closer to the back.

Use toothpicks to secure the openings.

Drizzle olive oil over the outside of each chicken breast and rub it in evenly.

Lightly coat each side with a blend of garlic powder, oregano, basil, salt, and a touch of black pepper for balanced flavor.

You can use Italian seasoning if that’s easier.

Warm a tablespoon of olive oil in a large skillet set to medium heat.

Once the oil is hot, gently place the stuffed chicken into the pan.

Sear for about 4 minutes per side until golden brown.

Cover the pan after flipping to help the cheese melt inside.

Take the chicken out of the pan and place it aside.

If needed, pour a bit more oil into the skillet.

Sauté minced garlic and chopped shallots for about 1 minute, just until fragrant.

Add cherry or grape tomatoes and let them cook undisturbed for 2–3 minutes so they blister.

Use a wooden spoon to scrape up those caramelized pieces from the bottom.

Once mostly evaporated, lower the heat.

Pour in the chicken broth and allow the sauce to gently simmer for around 5 minutes.

Finally, add torn fresh basil leaves and season with salt and pepper according to your preference.

Place the seared chicken back into the skillet, gently tucking it into the sauce.

Ladle some of the tomato sauce over each chicken breast.

Simmer for another 3–5 minutes, or until the internal temp of the chicken reaches 166°F.

Remove from heat and serve immediately.

Spoon plenty of sauce over each chicken breast and enjoy!