Cut each chicken breast all the way through lengthwise, open it like a butterfly, and pound it into a thin, even piece.
Spread the pesto evenly over one side of the pounded chicken, then layer with sliced tomato and half of the mozzarella cheese.
Fold the chicken over the filling and secure the edges with toothpicks.
Place the stuffed chicken breasts in a baking dish. Brush them with olive oil and season with garlic powder, dried parsley, salt, and black pepper.
Bake in the oven at 200°C for 10 minutes.
After 10 minutes, remove from the oven briefly, sprinkle the remaining mozzarella on top, and continue baking for another 10 minutes until golden.
Cook it hands-free.
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