Preheat oven to 425 degrees

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 ½ 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 ¼ 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 ¼ cup of remaining pesto

Enjoy!