Preheat oven to 375°
Season both sides of chicken with salt, pepper & Italian seasoning.
In a medium-size bowl, mix togther ricotta, grated pecorino romano, salt, pepper, and Italian seasoning. Set bowl aside.
Using a very hot griddle or fry pan, sear each cutlet on both sides. No more than a minute on each side.
Place several spoonfuls of pesto to coat the bottom of the casserole dish.
Place the seared chicken cutlets on top of the pesto.
Spoon the ricotta mixture over the chicken, spreading evenly to cover. Top the ricotta mixture with spoonfuls of pesto. Sprinkle mozzarella on top and bake for 20 - 25 minutes until bubbly and chicken cutlets are cooked through.
Serve with a side salad or a vegetable of your choice. If you're not concerned with eating low carb or following a keto diet, serve with your favorite pasta & crusty bread. Enjoy