1-First Step: Prep the chicken Start by laying the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally and form a pocket, being careful not to cut all the way through. If the chicken is thick, lightly pound it first so the pieces cook more evenly and are easier to stuff. This small step helps the Mozzarella Stuffed Chicken Pomodoro cook at the same pace throughout.

2-Second Step: Add the filling Spoon a little pesto into each pocket, then add the mozzarella. Use the full 2 ounces of cheese between the two breasts, but do not overfill the pockets. Too much filling can spill out while the chicken cooks. If your cheese is very soft, slice it thinly so it stays in place better.

3-Third Step: Season and secure Sprinkle the chicken with garlic powder, dried basil, dried oregano, sea salt, and black pepper. Press the edges closed and secure each breast with toothpicks. This keeps the filling tucked inside and helps the chicken hold its shape in the pan. For readers who want a deeper dive into stuffed chicken basics, the method in this stuffed chicken breast guide is a helpful reference.

4-Fourth Step: Sear the chicken Heat 2 tablespoons of olive oil in a skillet over medium heat, then place the stuffed chicken in the pan. Sear it until golden on both sides. This usually takes a few minutes per side. The goal here is to build a nice crust while locking in the juices. Once browned, remove the chicken from the pan and set it aside on a plate.

5-Fifth Step: Build the tomato sauce Use the same skillet so the sauce picks up the flavor left behind. Add the remaining olive oil if needed, then stir in the minced garlic and chopped shallot. Cook for a short time until fragrant and soft. Next, add the cherry tomatoes. Let them cook until they blister and begin to soften. This part gives Mozzarella Stuffed Chicken Pomodoro its fresh tomato flavor and beautiful color.

6-Sixth Step: Deglaze and simmer Pour in the white wine and stir well, scraping the bottom of the pan as you go. The wine lifts up the browned bits and adds a bright note to the sauce. After that, add the chicken broth and let the mixture simmer briefly. The liquid should reduce slightly and become more flavorful. If you want a richer sauce, let it cook a minute longer, but keep the heat moderate so the tomatoes do not break apart too much.

7-Final Step: Finish cooking the chicken Return the chicken to the skillet and nestle it into the blistered tomato sauce. Cover the pan and cook until the internal temperature reaches 165°F. Use an instant-read thermometer in the thickest part of the chicken to check doneness. This is the safest way to know the stuffed chicken is ready. Once cooked, remove the toothpicks, spoon sauce over the top, and finish with fresh basil.