1-First Step: prep the chicken pockets Pound the 2 even-sized chicken breasts to an even thickness so they cook at the same rate. Then slice a pocket into each breast, cutting about three-quarters through parallel to the board. This creates room for mozzarella stuffed chicken pomodoro filling without cutting fully through.

2-Second Step: fill with pesto and mozzarella Spread ½ tablespoon pesto into each pocket. Add 2 ounces mozzarella (about 4 slices fresh or ¼ cup shredded) inside the pocket, then secure with toothpicks. Cheese-holding tip Use slices rather than shreds if you can. Slices hold shape better, which helps prevent cheese leakage when you sear.

3-Third Step: season the chicken Coat the chicken with 3 tablespoons olive oil, divided. Then season with garlic powder, dried basil, dried oregano, sea salt, and black cracked pepper to taste. Make sure seasoning touches the chicken surface evenly so you get flavor in every bite.

4-Fourth Step: sear for golden color Heat a skillet over medium heat and warm the remaining olive oil. Sear the chicken for 4 minutes per side until golden. Cover after flipping to help the heat reach the pocket faster, then remove chicken from the pan.

5-Fifth Step: build the pomodoro sauce In the same skillet, sauté pressed garlic and chopped shallot for 1 minute. Add the cherry tomatoes and cook undisturbed 2 to 3 minutes until blistered. This step is where mozzarella stuffed chicken pomodoro starts tasting like a true Italian-style meal.

6-Sixth Step: deglaze with white wine Stir tomatoes and deglaze with ⅓ cup white wine, scraping up the browned bits from the bottom of the pan. Those browned bits add major flavor. Let the sauce simmer briefly so the alcohol smell cooks off.

7-Seventh Step: simmer with broth Add ⅓ cup chicken broth, then simmer the sauce for 5 minutes. Season with torn basil (save some for garnish) and adjust salt and pepper. Return chicken to the skillet, spoon sauce over top, and simmer for 3 to 5 minutes.

8-Final Step: confirm doneness and serve Cook until the chicken reaches 165°F internally in the thickest part. Remove toothpicks, then serve hot with extra spooned pomodoro sauce and fresh torn basil garnish.