Boneless Chicken Breasts Stuffed With Blackened Chile Pesto

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4 boneless chicken breast fillets, 4 to 6 ounces each

-- Salt and fresh black pepper

1 cup Blackened Poblano Chile Pesto (see recipe)

1/2 cup + 2 tablespoons grated cotija cheese (I use a Microplane grater) + more to sprinkle

1 tablespoon mild olive oil or canola oil

1/2 cup dry vermouth

-- Smoked Spanish paprika and cilantro sprigs to garnish (optional)

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