Pesto Tomato and Mozzarella Stuffed Chicken

1: Preheat oven to 400 degrees.

2: Cut chicken breasts horizontally but do not cut all the way through. Open them up.

3: Spread the entire open surface of chicken with 2 tablespoons of pesto.

4: Add 2 sliced tomatoes to half of the chicken.

5: Top with 1/4 cup of grated mozzarella and a few spinach leaves.

6: Sprinkle with salt and pepper and drizzle a bit of olive oil.

7: Heat an ovenproof skillet over medium-high heat and add 1 tablespoon of olive oil.

8: When the olive oil is sizzling, carefully add the chicken.

9: Sear chicken on each side for 2-3 minutes using tongs to turn.

10: Finish baking in the oven for about 8 minutes or until the meat thermometer reads 165 degrees.

11: For a dipping sauce, combine yogurt and pesto and serve over the chicken or on the side.