• Preheat the oven to 400℉.

Prep the Chicken:

• Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
• Season both sides of the chicken with salt, pepper, and Italian seasoning.
• ​​Place the cassava flour in a shallow bowl and dredge the chicken so that it is lightly coated on both sides in the flour, shaking off excess.

Brown the Chicken:

• Heat the olive oil in a large, deep oven-safe skillet over medium-high heat. Place the chicken in an even layer in the skillet and cook until a golden-brown crust forms on each side, about 3 minutes per side. The chicken doesn’t have to be fully cooked through, as it will continue to cook in the oven.

Top Chicken and Bake:

• Remove from the heat. ​Evenly distribute the marinara on top and around each of the chicken breasts. Then, sprinkle the mozzarella generously over each of the chicken breasts. Lastly, finish with some pepperoni slices.
• Transfer to the top rack of the oven and bake until the chicken is fully cooked through and the cheese is melty and lightly browned on the edges, 8 to 12 minutes (this will depend on how big your chicken breasts are. Smaller breasts will take closer to 8 minutes, if they are larger closer to 12 minutes.

Finish the Chicken:

• Let the chicken cool for about 3-5 minutes. To finish, you’re going to swirl the pesto on top of the chicken skillet. do this by scooping the pesto into a zip-top bag then squeeze the air out of the bag then and seal it. Snip a very small portion of the corner of the bag with scissors (to make a homemade easy piping bag).
• Next, starting in the center of the skillet squeeze the pesto and go around and around the skillet, making a fun and festive swirl on top. Alternatively, you can dollop some of the pesto all over the breasts.
• Garnish with fresh basil leaves and serve!