1-First Step: Prep the chicken Lay the 2 chicken breasts flat on a cutting board and pound them to a uniform thickness. This helps the chicken cook evenly so the outside does not dry out before the center is done. Use a meat mallet or the bottom of a heavy skillet, and work gently so the meat stays intact.

2-Second Step: Cut and fill the pockets Slice a pocket into each breast, going about 3/4 of the way through. Be careful not to cut all the way through, since the pocket needs to hold the filling. Add 0.5 tablespoon pesto to each breast, then tuck in the mozzarella slices. If you are using shredded mozzarella, keep the amount modest so it stays contained better. Seal each pocket with toothpicks. This step matters because it helps the cheese stay inside during searing and simmering. If the opening is large, use an extra toothpick or two for support.

3-Third Step: Season the chicken Coat the outside of the chicken with 1 tablespoon olive oil. Then season it with garlic powder, dried basil, dried oregano, sea salt, and black cracked pepper. Press the seasoning in lightly so it sticks well. This layer adds flavor before the chicken ever touches the sauce.

4-Fourth Step: Sear for color and flavor Heat 1 tablespoon olive oil in a skillet over medium heat. Once the oil shimmers, add the chicken and sear for 4 minutes per side. After flipping, cover the skillet so the chicken keeps cooking through while staying moist. The outside should turn golden and lightly crisp. After searing, remove the chicken from the skillet and set it aside. It will finish cooking in the sauce later, which adds flavor and keeps the meat tender.

5-Fifth Step: Build the pomodoro sauce Add the remaining 1 tablespoon olive oil to the skillet, then add the pressed garlic and chopped shallot. Sauté for 1 minute until fragrant. Next, add the cherry tomatoes and let them cook undisturbed for 2 to 3 minutes so they blister. This gives the sauce a sweeter, deeper tomato flavor. Deglaze the pan with 1/3 cup white wine, scraping up any browned bits from the bottom. Those bits add a lot of flavor. Pour in 1/3 cup chicken broth and simmer the sauce for 5 minutes. Stir in the fresh torn basil, then season with salt and pepper to taste.

6-Sixth Step: Finish cooking the chicken Nestle the chicken back into the sauce. Spoon sauce over the top so the chicken absorbs more flavor as it simmers. Cook for 3 to 5 minutes, or until the internal temperature reaches 165°F. Use an instant-read thermometer and insert it into the thickest part of the chicken, not into the cheese pocket. Once the chicken is done, take the skillet off the heat and let it rest briefly. Remove the toothpicks before serving. Spoon extra tomatoes and sauce over each piece for a generous finish.

7-Seventh Step: Serve and enjoy Serve Mozzarella Stuffed Chicken Pomodoro warm with pasta, rice, crusty bread, roasted vegetables, or a simple green salad. The sauce is bright enough for a light meal, but the stuffed chicken makes it hearty and satisfying too. This dish serves well for family dinner, date night, or a cozy meal after a long day.