1-First Step: Prep the chicken and ingredients Start by gathering everything you need so the cooking process stays smooth. Tenderize the chicken breasts on a cutting board until they are an even thickness. This helps them cook evenly and keeps the finished dish juicy. If one breast is much thicker than the other, gently pound the thicker side until they match. Next, cut a pocket into each chicken breast. Slice parallel to the board and stop about 3/4 of the way through, leaving one side attached so the filling stays inside. Be careful not to cut all the way through. If you are new to stuffed chicken, taking your time here makes the rest of the recipe much easier.

2-Second Step: Stuff the chicken Spread 1/2 tablespoon pesto inside each pocket. Press the pesto toward the back of the opening so it stays in place. Then add the mozzarella cheese. Sliced mozzarella works especially well because it melts slowly and is less likely to leak out than shredded cheese. Push the cheese toward the back of the pocket, then secure the opening with toothpicks. Do not overstuff the chicken. Too much filling can spill into the skillet, which makes searing harder and can dry out the meat. A snug, tidy pocket gives you that gooey center without a mess.

3-Third Step: Season the chicken Rub the stuffed chicken with 1 tablespoon olive oil. Then season both sides with garlic powder, dried basil, dried oregano, sea salt, and black cracked pepper. The oil helps the seasonings stick and gives the chicken a nice golden crust during searing. If you like a little heat, this is a good moment to add a pinch of chili flakes. The recipe is flavorful without being spicy, so the extra heat is optional.

4-Fourth Step: Sear for color and flavor Heat 1 tablespoon olive oil in a skillet over medium heat. Once the oil is hot, add the chicken and sear for about 4 minutes per side until golden. After flipping, cover the skillet so the chicken cooks more gently while the outside still develops color. This step gives the Mozzarella Stuffed Chicken Pomodoro a savory crust and helps lock in moisture. When the chicken has good color on both sides, remove it from the pan and set it aside on a plate. It does not need to be fully cooked yet because it will finish in the sauce.

5-Fifth Step: Build the pomodoro sauce Add the remaining 1 tablespoon olive oil to the skillet. Stir in the pressed garlic and chopped shallot, then sauté for about 1 minute. You want the garlic fragrant, not browned. After that, add the cherry tomatoes and let them cook undisturbed for 2 to 3 minutes so they blister and start to soften. Once the tomatoes have some color, stir them and pour in the white wine. Scrape up the browned bits from the bottom of the pan. Those little bits add a lot of flavor to the sauce. Then add the chicken broth and let the sauce simmer for about 5 minutes. The tomatoes will break down a bit, and the sauce will turn bright, savory, and glossy.

6-Sixth Step: Finish the chicken in the sauce Return the chicken breasts to the skillet and spoon the sauce over the top. Let everything simmer together for 3 to 5 minutes, or until the thickest part of the chicken reaches 165°F. The mozzarella should be melted, the chicken cooked through, and the sauce thick enough to coat the top of each piece. When the chicken is done, taste the sauce and add torn basil leaves, more salt, or a little pepper if needed. Fresh basil brings the whole dish to life, so do not skip it if you have it on hand.

7-Final Step: Serve hot Remove the toothpicks before serving. Spoon extra sauce and tomatoes over the chicken, then finish with more fresh basil. Mozzarella Stuffed Chicken Pomodoro tastes great with pasta, rice, roasted vegetables, or crusty bread for soaking up the sauce. If you want another easy chicken idea for dinner, try this parmesan crusted chicken recipe from the site.