1-First Step: Prepare the Chicken Start by tenderizing the 2 even-sized chicken breasts to an even thickness, which helps them cook uniformly. Use a meat mallet to gently pound them, then cut a pocket about ¾ of the way through each breast parallel to the cutting board. This step takes about 5 minutes and sets the stage for stuffing.

2-Second Step: Stuff the Chicken Spread about half a tablespoon of pesto inside each chicken pocket for a flavorful base. Add a slice or a tablespoon of the 2 oz mozzarella on top of the pesto, then push the cheese to the back of the pocket to keep it secure. Close the pockets with toothpicks to prevent any filling from escaping during cooking.

3-Third Step: Season and Sear the Chicken Next, rub the outside of the chicken with 1 tablespoon of olive oil for a nice sear. Season generously with 1 teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon dried oregano, 1 teaspoon sea salt, and black cracked pepper to taste. Heat a tablespoon of olive oil in a heavy-bottom skillet over medium heat, then sear the chicken for about 4 minutes per side until it’s golden brown. Cover with a lid after flipping to lock in moisture, and remove from the pan once done.

4-Fourth Step: Make the Pomodoro Sauce In the same skillet, add another tablespoon of olive oil and sauté the 2 pressed garlic cloves and 1 chopped shallot for 1 minute until fragrant. Add the 1 pint of cherry tomatoes and cook them without stirring for 2-3 minutes to blister and release their juices. Stir the mixture, then deglaze the pan with 1/3 cup white wine, scraping up any browned bits for extra flavor.

5-Fifth Step: Simmer the Sauce Pour in 1/3 cup chicken broth, reduce the heat, and let the sauce simmer for 5 minutes to thicken. Stir in the fresh torn basil leaves, along with a bit more salt and pepper if needed. This step builds the sauce’s rich, tomato-forward taste that pairs perfectly with the chicken.

6-Final Step: Combine and Finish Return the seared chicken to the pan, nestling it into the sauce. Spoon some sauce over the top for even coating, then simmer for 3-5 minutes until the chicken reaches an internal temperature of 165°F. Remove from heat and serve immediately, perhaps with a side of pasta or salad for a complete meal. This final touch ensures everything is hot and ready in under 30 minutes total.