A delightful chicken dish filled with gooey cheese and savory ham, topped with a rich pesto sauce.
Prepare the chicken by cutting a pocket into the side of each fillet.
Ensure the pocket is deep enough to hold the filling but not so deep that it breaks through the other side.
Stuff each chicken pocket with mozzarella, ham, and a spoonful of pesto sauce.
Use toothpicks to secure the opening if needed to prevent the filling from spilling out.
Heat butter in a skillet over medium heat and cook the stuffed chicken for about 5 minutes on each side until golden and cooked through.
Cook the chicken on medium heat to ensure it cooks evenly without burning.
Remove the chicken from the skillet and keep warm.
Cover the chicken with foil to retain heat while preparing the sauce.
In the same skillet, add chives and sun-dried tomatoes, cooking for 2 minutes.
Scrape the skillet to incorporate any browned bits into the sauce for extra flavor.
Mix cornflour with water and add to the skillet, stirring until the sauce thickens.
Stir continuously to avoid lumps and achieve a smooth sauce.
Spoon the sauce over the chicken and serve immediately.
Garnish with additional chives for a fresh touch and a pop of color.
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