2 pieces chicken breast
4 slices prosciutto
4 ounces marinated mozzarella
Sea salt and pepper
1/3-1/2 cup heavy cream
2 tablespoons pesto
Preheat the oven to 350. Slice the chicken breasts lengthwise in two different places (so, slice lengthwise 1/3 and 2/3 of the way into the chicken. If the chicken breasts are too thin, just one slice is fine).
Roughly chop the marinated mozzarella. Then, in each opening, add 1 piece of prosciutto, and 1/4 of the mozzarella; repeat in each opening until all four openings are stuffed with prosciutto and mozzarella. Season the chicken generously with salt and pepper, then bake it 30-40 minutes, or until the thickest part of the chicken reaches 165 degrees Fahrenheit.
With about 15 minutes remaining on the chicken, add heavy cream and pesto to a small pan, and heat it on low heat for 15 minutes. (The sauce should thicken as it heats, but if not, add a small amount of flour to help the thickening process.)
Remove the chicken from the oven, and let it rest 5 minutes. Then, plate each piece of chicken, and top each with half of the creamy pesto sauce.