Drain the mozzarella cheese from its brine and grate it using a coarse grater, set aside.

Remove any excess olive oil from the dried tomatoes, cut them into strips, set aside.

Cut the chicken breast crosswise to create indentations (not all the way through), then place it in an ovenproof dish. Fill the resulting pockets with the dried tomatoes and basil leaves. Then, spread pesto rosso over the chicken breasts, ensuring the meat is thoroughly covered with the sauce.

Place the prepared chicken in the oven. After 15 minutes, remove it from the oven and sprinkle the grated mozzarella cheese on top. Continue to bake for an additional 7-10 minutes or until the meat is completely cooked through. It’s wise to check the chicken breast shortly before the end of the baking time to ensure the meat does not dry out.

Serve the pesto chicken with baked potatoes or another favourite side. Enjoy your meal!