To make the garlic pesto, whizz all the ingredients in a food processor, or purée with a handheld blender, until the mixture is smooth.
With a sharp knife create a pocket in the side of the chicken by opening it out like a book. Divide the herb mascarpone between the four chicken breasts and close over the flap again to make sure that the mascarpone is encased in the chicken. You can use a cocktail stick to hold the chicken in place if desired.
Preheat the oven to 180C/350F/Gas Mark 4
Next you must coat the chicken. You first dip the chicken into the seasoned flour (plain flour with the addition of some salt and pepper) and make sure it is well coated. Shake off the excess and then dip the floured chicken into the ‘eggy’ mixture. It is vitally important that the chicken is coated entirely with this mixture so as to be completely coated with the breadcrumbs.
The chicken finally is passed through the fresh white breadcrumbs and these are gently pressed onto the chicken so as to entirely coat them.
Pan fry the chicken on either side (using a low heat) until they are golden brown. Transfer to a flat baking sheet and pop into the oven for an additional 20-22 minutes until the chicken is well cooked through.
Divide the pasta between four serving plates, and layer the chicken on top then drizzle with some garlic pesto.