Easy dish if you already have pesto. I now make it in batches and freeze some. I decided to use a mallet to flatten my chicken as they were not very thick and would not be easy to butterfly. I folded two and the others I used more like bread slices with the ingredients in between. Both worked great, but I think I prefer the sandwich method if it works for the shape of your chicken breasts. I recommend adding a little garlic powder and pepper to the outside of the chicken in addition to the corriander - Depending on how much garlic is in your pesto, or how much you like garlic- my family LOVES garlic! I also added a little more of each ingredient and spread some of the pesto and cheese on the top of the chicken, doing a 2-3 minute broil at the end to darken/ crisp the cheese. A tasty recipe :-) * Made it again tonight- same way but with extra sharp cheddar cheese b/c it is what I had on hand. Delicious!