1-First step: prep the chickenPlace the 2 chicken breasts on a cutting board and tenderize them until they are an even thickness. This helps them cook at the same pace, which is especially helpful for busy cooks who want reliable results. If the breasts are very thick, gently pound the thicker side so the meat stays even but does not tear.

2-Second step: stuff and secureCut a pocket into each chicken breast. Add 1 tablespoon pesto and divide the 2 ounces mozzarella between the pockets. Do not overfill, since too much cheese can leak out while cooking. Secure the openings with toothpicks so the filling stays inside during searing and simmering.

3-Third step: season the outsideRub the chicken with 1 to 2 tablespoons of the olive oil, then season it with garlic powder, dried basil, dried oregano, sea salt, and black pepper. This coating adds flavor to every bite and helps create a browned crust in the skillet. If you prefer, you can swap the basil and oregano for a premixed Italian seasoning blend.

4-Fourth step: sear for color and flavorHeat the remaining olive oil in a skillet over medium-high heat. Sear the chicken for about 4 minutes per side. You are looking for a golden exterior, not a full cook at this stage. Searing locks in flavor and gives the final dish that rich, home-cooked look.

5-Fifth step: build the pomodoro sauceIn the same skillet, add the 2 cloves garlic and 1 chopped shallot. Sauté briefly until fragrant, then add the 1 pint cherry tomatoes. Cook them until they blister and begin to soften. This step matters because blistered tomatoes create sweet, concentrated flavor and a sauce that tastes fresh.

6-Sixth step: deglaze and simmerPour in the 0.33 cup white wine to deglaze the pan, scraping up the browned bits from the bottom. Stir in the 0.33 cup chicken broth and let the sauce simmer for about 5 minutes. The liquid should reduce slightly and take on a silky texture. If you are avoiding wine, use extra broth and add a little splash of lemon juice.

7-Seventh step: finish the sauceAdd fresh basil, then taste and adjust with salt and pepper. This is the moment to balance the sauce. If your tomatoes are sweet, you may want a touch more salt. If the flavor feels flat, a little more basil or a small drizzle of olive oil can help.

8-Eighth step: return the chicken to the panPlace the stuffed chicken back into the skillet and spoon sauce over the top. Simmer for 3 to 5 minutes, or until the internal temperature reaches 165°F. Use an instant-read thermometer in the thickest part of the chicken, avoiding the cheese pocket. Once done, remove the toothpicks before serving.