1
Cut mozzarella into 1⁄2-inch slices.
Pat chicken* dry; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper.
Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: While chicken cooks, move on to the next step!
In the last minute of cooking, carefully spoon half the pesto over chicken; top with a layer of sliced mozzarella. Cover pan until cheese melts.