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Horizontally slice both chicken breasts right through the centre to create 4 even-sized breasts.
In a large shallow dish combine the flour, Italian seasoning, garlic powder, salt & pepper. One by one dredge the breasts through the flour to fully coat, then give them a shake and place to one side.
Add the oil to a large pan over medium-high heat and once hot, add in the chicken. Fry both sides for a few minutes until golden on the outside and just about cooked through the centre. Remove from the pan and add to a plate to one side. Lower the heat to medium.
Add the shallot to the leftover oil and fry until soft & golden. Stir in the pesto then stir in the stock and cream. Add the basil, parmesan and sun dried tomatoes and give it all a good stir to bind the oils with the sauce.
Simmer for a couple of minutes until the sauce starts to thicken, then stir in any resting juices from the chicken and check for seasoning. Add the chicken and coat it in the sauce to gently warm it through, then serve up and enjoy!