1-First Step: Tenderize the chicken breasts until they’re evenly thick. This helps you cook mozzarella stuffed chicken pomodoro uniformly, so the center finishes at the same time as the exterior.

2-Second Step: Cut a pocket about ¾ through each breast. Keep the pocket open, but do not cut all the way through, or the cheese may leak out.

3-Third Step: Spread pesto inside each pocket. Add the mozzarella by pushing it toward the back of the pocket so it stays contained during cooking.

4-Fourth Step: Secure each stuffed breast with toothpicks. This step helps prevent the pocket from opening and keeps the mozzarella in place.

5-Fifth Step: In a small bowl, mix 1 tablespoon olive oil with garlic powder, dried basil, dried oregano, sea salt, and black cracked pepper. Rub this mixture over the outside of each chicken breast.

6-Final Step: Sear chicken in a skillet over medium heat with 2 tablespoons olive oil. Cook for 4 minutes per side until golden, and cover after flipping to help it finish evenly. Remove chicken to a plate.

7-Next Step: In the same skillet, sauté pressed garlic and the chopped shallot in the remaining oil. Cook until fragrant, then add the cherry tomatoes and cook until blistered.

8-Next Step: Deglaze with white wine, scraping the browned bits from the bottom of the pan. Those browned bits are where a lot of the flavor lives.

9-Next Step: Stir in chicken broth and simmer the sauce for 5 minutes. Then add torn basil, salt, and pepper to taste.

10-Finishing Step: Return the chicken to the pan, spoon sauce over the tops, and simmer for 3 to 5 minutes until internal temperature reaches 165°F. Remove from heat and serve hot.