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Horizontally slice each chicken breast right through the centre to create 4 even-sized cutlets. In a large shallow dish, combine the flour, garlic powder, salt and pepper. One by one, coat the cutlets in the flour, give them a shake then place to one side.
In a large pan over medium-high heat add 1 tbsp oil and butter. Once the butter has melted, add the chicken and fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove and place on a plate to one side.
Lower the heat to medium, then fry the shallots in the excess fat until soft and golden. Stir in the stock, cream and parmesan and simmer for a couple of minutes, or until the sauce thickens. Add the tomatoes and simmer for another couple of minutes until the tomatoes just begin to soften.
Turn the heat to low, then swiftly stir in the pesto until it completely blends into a sauce. Stir in any resting juices from the chicken and adjust seasoning with salt and pepper if needed. Add the chicken back in, coat in the sauce then serve and enjoy!