Prosciutto-Stuffed Baked Chicken Breasts with Pesto

Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x7-inch baking dish with cooking spray.

Slice a pocket lengthwise horizontal to the cutting board in each breast leaving the tips intact and not slicing all the way through. The larger end of the breast should be a sort of cupped shape. Gently open each pocket pointing the cut edge up and leaving them on the cutting board. Lightly season with salt and pepper.

Place 1 slice provolone cheese on each chicken breast. Layer 1 slice prosciutto over cheese lightly folding it so it does not hang over the edge of the chicken. Spoon 2 tablespoons pesto over each chicken breast and top with tomato pieces. Sprinkle seasoned bread crumbs over chicken. Arrange chicken in a single layer in the prepared baking dish stuffing-side up.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).