1-First step: prep the chicken Place the 2 chicken breasts on a cutting board and tenderize them until they are even in thickness. This matters because chicken cooks more evenly when the thicker side is not much bigger than the thinner side. If your chicken breasts are very uneven, pound the thick parts gently with a meat mallet or rolling pin. A more even shape helps the stuffed chicken cook through without drying out. Next, cut a pocket in each breast about three-quarters of the way through. Be careful not to slice all the way across. You want a pocket that can hold the filling while still keeping the chicken intact. This is a good moment to trim any extra fat or loose bits from the breasts, especially if you are serving a crowd and want neat presentation.

2-Second step: stuff and secure the chicken Divide the 1 tablespoon pesto so each breast gets about 0.5 tablespoon. Add the pesto into each pocket, then tuck in the 2 ounces mozzarella. Do not overstuff the pockets, because too much filling can leak out during cooking. If you are using fresh mozzarella, remember that it is slightly saltier than regular mozzarella, so keep the seasoning balanced. Secure each pocket with toothpicks. This step matters more than people think. Toothpicks help keep the cheese inside while the chicken sears and simmers. If you want extra stability, press the edges of the pocket together before adding the toothpicks. You can also chill the stuffed chicken for 10 minutes before cooking if you want a firmer shape.

3-Third step: season the outside Rub the stuffed chicken with 1 tablespoon olive oil. Then season it with 1 teaspoon garlic powder, 0.5 teaspoon dried basil, 0.5 teaspoon dried oregano, 1 teaspoon sea salt, and black pepper. The seasoning gives the chicken its base flavor before it ever hits the skillet. Make sure the outside is coated evenly, since that helps build a golden crust during searing. If you like to swap herbs, premixed Italian seasoning also works well. You can add thyme or rosemary if you want a more earthy flavor. For a sharper finish, some cooks like a little squeeze of lemon juice at the end, which works nicely with the tomato sauce.

4-Fourth step: sear the chicken Heat 1 tablespoon olive oil in a skillet over medium heat. When the pan is hot, place in the chicken and sear for 4 minutes per side. The goal here is a golden, flavorful exterior, not full cooking. Searing also helps lock in juices and gives the dish a richer taste. Use medium heat rather than high heat so the outside does not burn before the inside cooks. If you are making a larger batch, keep the pieces spaced apart so they brown instead of steam. After searing, remove the chicken from the pan and set it aside on a plate.

5-Fifth step: build the pomodoro sauce In the same skillet, heat the remaining 1 tablespoon olive oil. Add the 2 cloves garlic, pressed, and 1 chopped shallot. Sauté for 1 minute until fragrant. Then add the 1 pint cherry tomatoes and cook for 2 to 3 minutes until they start to char. This char adds a lightly smoky note and helps the tomatoes break down into sauce. Pour in 0.33 cup white wine to deglaze the skillet, scraping up the browned bits from the bottom. Those browned bits carry a lot of flavor. Add 0.33 cup chicken broth and let the sauce simmer for 5 minutes. Stir in the torn fresh basil, a little more salt if needed, and black pepper. If you want spice, this is the time to add red chili pepper flakes.

6-Sixth step: finish the chicken in the sauce Return the chicken to the skillet and nestle it into the sauce. Spoon the sauce over the top so the chicken stays moist and picks up more flavor. Simmer for 3 to 5 minutes, or until the chicken reaches 165 degrees Fahrenheit at the thickest part. Use a meat thermometer so you do not guess. This is the safest and easiest way to know when stuffed chicken is fully done. Once the chicken is cooked through, remove it from the heat. Let it rest for a few minutes before serving. Remove the toothpicks carefully before plating. Spoon extra pomodoro sauce over the top and garnish with more basil if you like.

7-Final step: serve and enjoy Serve Mozzarella Stuffed Chicken Pomodoro hot with pasta, rice, crusty bread, or a simple salad. The sauce works especially well over noodles, and the stuffed chicken stays juicy when you slice into it. If you want a bright finish, add a small squeeze of lemon juice right before serving.