Add Arugula, Parsley, Parmigiano Reggiano, Cashews, Capers, Garlic, and EVOO to a food processor
Pulse 20-30 seconds, stopping and scraping down the sides in between
The texture should be smooth and not pasty
Add Salt and Pepper to taste
Makes approximately 1 cup of pesto, however you only need 1/2 cup for this recipe (you can store the rest in an air tight container in the fridge for up to 5 days)
Spray 2 qt baking pan with non-stick cooking spray
Butterfly the Chicken Breasts
Spread 1/4 cup of the pesto to the inside of each Chicken Breast (be careful not to cross contaminate, you will save half of the pesto for the end, so you may want to divide it in half before adding it to the Chicken)
Add Mozzarella slices inside of each Chicken Breast
Fold Chicken in half like a sandwich keeping the stuffing inside (you can place toothpicks through edge of the Chicken as well to give it a better seal)
Place Chicken on baking pan
Bake 30 minutes or until Chicken is no longer pink inside
Top cooked Chicken with 1/4 cup of remaining pesto
