A delicious and simple pan fried chicken meal stuffed with pesto and sun-dried tomatoes.
Salt and pepper both sides of each chicken breast. About 1/2 tspn each side.
Slice each chicken breast horizontally to create a pocket for the pesto filling.
Stuff each breast pocket with 1/3 of mozzarella cheese, 1 tbsp pesto and 4 sundried tomatoes. Secure with a wooden toothpick.
Heat oil in a skillet over medium heat.
Pan fry for about 5-8 minutes per side or until the cheese is melted and the chicken is cooked through. Serve warm.