Pesto-Stuffed Chicken with Prosciutto

Preheat your oven to the desired temperature of 350 degrees Fahrenheit or 175 degrees Celsius.

Next, spray a baking dish measuring 11x7 inches with cooking spray to prevent sticking.

Cut each chicken breast lengthwise, from the center to one side of the board, but do not cut all the way through. The edges should remain intact and be pointing upwards after cutting.

Place each breast cut-side up on the cutting board, allowing them to rest. Season with salt and pepper according to your preference.

Add a slice of provolone cheese on top of each chicken breast, followed by a layer of prosciutto. Gently fold the prosciutto to avoid it hanging over the edge of the breast.

Add 2 tablespoons of pesto on top of each chicken breast, followed by tomato pieces. Finally, sprinkle some seasoned bread crumbs over the chicken.

Arrange the stuffed chicken breasts in a single layer within the prepared baking dish, with their stuffing sides facing upwards.

Bake the chicken in the preheated oven until it reaches an internal temperature of 165 degrees Fahrenheit or higher, as indicated by an instant-read thermometer inserted into the center. The cooking time may vary between 30 to 40 minutes, or until the chicken is no longer pink in the center and the juices run clear.