FOR THE PESTO:

1. Combine basil, almonds, Parmesan cheese, and garlic in a food processor. Add 1 tablespoon of the water and 1 tablespoon of oil and process together.  Drizzle in the remaining 2 tablespoons of oil while mixture is coming together.

FOR THE CHICKEN AND ZOODLES:

1. Sprinkle zucchini noodles with 1/4 teaspoon salt and allow them to drain in a strainer over a plate or in the sink.
   
   
2. Cut a slit lengthwise and a little over half way into the center of each chicken breast.  Cut slowly to ensure the pocket your creating doesn’t have any holes for the cheese mixture to run out of while grilling.
   
   
3. Preheat the grill on high heat.
   
   
4. Toss the fresh mozzeralla with 1/4 cup of the prepared pesto and 1 tablespoon of water. Then fill each chicken breast with a rounded tablespoon of the mixture. Next, using toothpicks stitch up the slits to prevent the cheese and pesto from oozing out while cooking.  (I like to pull the bottom flap of chicken up over the top one as I’m securing them with the toothpicks.)
   
   
5. Sprinkle both sides of the chicken with 1/2  teaspoon salt and pepper and spritz with grilling spray..  Place the chicken on a hot grill with the sliced sides facing upward and grill for 7 minutes on the first side. Then gently flip them over and grill the other side for 3-4 more minutes, or until they reach 165 degrees on a digital meat thermometer. Allow them to rest 5 minutes.
   
   
6. Meanwhile mix together 1/4 cup of pesto with a tablespoon of water.  Then add tablespoon of olive oil to a sauce pan over medium-high heat.  Add the zucchini noodles and the pesto mixture and stir together.  Cook for 3 minutes then add the tomatoes and toss.
   
   
7. Place the zoodles and tomatoes on a plate and top with a piece of chicken.  Mixed together 1/4 cup of the pesto paste with 1-2 tablespoons of water and drizzle over chicken.  Garnish with fresh torn basil leaves and Parmesan cheese if desired.