Chicken stuffed with basil pesto and dairy free mozzarella

Preheat oven to 350 degrees.
Place chicken breasts on a cutting board and slice in half to create thinner pieces of chicken.
Next, place plastic wrap over sliced chicken breast. Using a mallet, pound chicken until approximately 1/8th of an inch thin.
Using basil pesto, place 1 tbls. on the pounded chicken breast and spread evenly.
Add mozzarella (I used dairy free) on top of basil pesto.
Starting and the widest end, roll chicken with pesto and cheese. Use toothpicks to hold chicken together.
Heat pan with avocado oil. Sear chicken for 4 minutes on each side (or until slightly golden brown)
Then, place chicken on baking sheet, add a little more cheese on top of seared chicken, and place in the oven for approximately 15-20 minutes (or until 165 degrees inside).
Serve and enjoy.