1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Be sure not to cut all the way through.
3. Season the inside and outside of the chicken breasts with salt, pepper, Italian seasoning, and garlic powder.
4. Spread about 2 tablespoons of pesto inside each chicken pocket, then stuff with mozzarella cheese. I like to sneak in a little extra if I can!
5. Secure the openings with toothpicks to keep the filling in place.
6. Heat olive oil in a skillet over medium-high heat. Sear each chicken breast for 3-4 minutes on each side until golden brown.
7. Transfer the chicken to the prepared baking dish, sprinkle with Parmesan cheese, and bake for 20-25 minutes or until cooked through and the cheese is bubbly.
8. Remove from the oven, let it rest for a few minutes, and garnish with fresh basil leaves if desired.

One thing I learned from those early days in the kitchen with my dad was that a little patience goes a long way. Letting the chicken rest after baking helps the juices redistribute, making each bite tender and flavorful.