Lay your chicken breast on a chopping board and slice 6 times at an angle, almost (but not all) all the way through.
Stuff each slit alternately with mozzarella and tomato. Pop a basil leaf in each slit alongside its filling.
Pour your cream into a baking dish and add your parmesan and pesto. Lay in each of your chicken breasts, season with salt and pepper then bake at 350 for 25-30 minutes, or until the internal temperature reaches 75°C.