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Place chicken breasts in a large sealable dish and add pesto. Drizzle with olive oil, add salt and pepper, and mix well. Make sure chicken is completely coated with marinade. Refrigerate for 3 hours.
Freeze cheese wedges for one hour before removing chicken from refrigerator.
Preheat oven to 400°F (200 °C).
Stuff chicken breasts with partially frozen cheese and close firmly with toothpicks or string. Place on a baking sheet with opening facing up and bake for 30 minutes or until chicken is no longer pink. Serve with rice, Israeli couscous, or salad.