1-First Step: Tenderize the chicken breasts to an even thickness. Cut a pocket about ¾ through each breast without cutting all the way through.

2-Second Step: Spread ½ tablespoon pesto inside each pocket. Stuff with the mozzarella and push the cheese toward the back. Secure the pockets with toothpicks.

3-Third Step: Rub the outside of the chicken with olive oil and season with 1 teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon dried oregano, 1 teaspoon sea salt, and black cracked pepper to taste.

4-Fourth Step: Heat 1 tablespoon olive oil in a heavy-bottomed skillet over medium heat. Sear chicken until golden, about 4 minutes per side, covering after flipping. Remove chicken from the pan.

5-Fifth Step: In the same skillet, heat 1 tablespoon olive oil. Sauté 2 cloves pressed garlic and 1 chopped shallot for about 1 minute, until fragrant.

6-Sixth Step: Add 1 pint cherry tomatoes and cook without stirring for 2 to 3 minutes to blister. Stir, then deglaze the pan with ⅓ cup white wine, scraping the browned bits.

7-Seventh Step: Stir in ⅓ cup chicken broth, reduce heat, and simmer sauce for 5 minutes. Add torn fresh basil, plus sea salt and black cracked pepper to taste.

8-Eighth Step: Nestle chicken breasts back into the sauce. Spoon sauce over chicken and simmer for 3 to 5 minutes, until chicken reaches 165°F internally.

9-Final Step: Remove from heat and serve immediately. Let it rest for about 2 to 3 minutes if you want less bubbling sauce when plating, then remove toothpicks before eating.