Step 1

Preheat oven to 400°F. Coat a 9×13 pan with nonstick spray and set aside.

Step 2

Place the chicken on a cutting board and cut 6 slits in each breast (this can vary depending on the size of your chicken breasts), 3/4- of the way through, careful not to cut all the way through the chicken.

Step 3

Combine the salt and the Italian seasoning together and sprinkle evenly on top of the chicken.

Step 4

Slice the fresh mozzarella into 12 slices. Slice the 12 pieces in half, creating 24 half-moon shaped pieces.

Step 5

Repeating the same process as the cheese, slice the tomatoes into 12 slices, and then again in half, creating 24 half-moon tomato slices.

Step 6

Fill each slice in the chicken breasts with a small spoonful (about a teaspoon) of pesto, a slice of the cheese, and a slice of tomato.

Step 7

Place the chicken into the prepared pan and sprinkle evenly with parmesan cheese.

Step 8

Bake for 20 – 25 minutes, or until chicken reaches an internal temperature of 165°F.

Step 9

Garnish with sliced basil and drizzle with balsamic vinegar if desired.