1-First Step: Prepare the chicken Start by tenderizing the 2 chicken breasts so they are even in thickness. This helps them cook at the same speed and keeps the stuffed chicken juicy. Once the chicken is flattened a bit, cut a pocket into each breast about three-quarters of the way through, keeping the cut parallel to the cutting board. Try not to slice all the way through, since the pocket needs to hold the filling.

2-Second Step: Stuff with pesto and mozzarella Spread 1/2 tablespoon pesto inside each chicken pocket. Add 1 oz mozzarella to each breast, placing it on top of the pesto. Use fresh slices if possible, since sliced mozzarella tends to stay inside better than shredded cheese. Seal the pockets with toothpicks so the cheese stays put while cooking. If the pockets seem very full, press them closed gently instead of stuffing them tighter.

3-Third Step: Season the chicken well Rub the chicken breasts with a little olive oil, then season with 1 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano, 1 teaspoon sea salt, and black cracked pepper to taste. This seasoning gives the chicken a nice savory crust once it hits the skillet. If you want a lighter hand with salt, season the sauce later and adjust at the end.

4-Fourth Step: Sear the chicken in a skillet Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Add the stuffed chicken breasts and sear until golden, about 4 minutes per side. After flipping, cover the skillet so the chicken cooks through without drying out. Then remove the chicken from the pan and set it aside on a plate. This quick sear adds color and flavor before the chicken finishes in the sauce.

5-Fifth Step: Build the pomodoro sauce In the same pan, heat the remaining 2 tablespoons olive oil. Add the pressed garlic and chopped shallot, then sauté for about 1 minute until fragrant. Next, add 1 pint cherry tomatoes and let them cook without stirring for 2 to 3 minutes so they blister. Once the tomatoes have some color, stir them and pour in 1/3 cup white wine to deglaze the pan. Scrape up the browned bits from the bottom because that is where a lot of flavor lives.

6-Sixth Step: Simmer the sauce After the wine cooks for a moment, add 1/3 cup chicken broth and let the sauce simmer for about 5 minutes. Stir in torn fresh basil, then taste and adjust with sea salt and black cracked pepper. The sauce should taste fresh, savory, and lightly tangy. If you like a little heat, this is the time to add red chili flakes.

7-Final Step: Finish the chicken in the sauce Return the chicken breasts to the pan and nestle them into the sauce. Spoon some of the tomato sauce over the top so the chicken stays moist. Simmer for 3 to 5 more minutes, or until the internal temperature reaches 165°F. Serve right away with extra torn fresh basil on top. If you prefer, you can also finish the chicken in a 400°F oven for about 15 minutes after searing.