Pound out chicken breasts with meat mallet or rolling pin.
Take unseasoned breadcrumbs and add salt, pepper, garlic salt, parmesan cheese, thyme, and any other herbs you desire to the crumbs. (You may decide amounts to your taste, I use about a teaspoon of the spices and a tablespoon or 2 of the parmesan depending on how many breadcrumbs you use).
Combine homemade or store bought pesto (I prefer my homeade pesto) with shredded mozzarella cheese in a cup making sure to coat all of the cheese evenly with the pesto.
Spread a generous amount of the cheese mixture on the pounded out chicken breast.
Roll the chicken breast up and secure with toothpicks.
Dip the chicken breast in milk and then into the seasoned bread crumbs.
Place chicken onto a greased pan and place into a 400°F oven for approximately 20 minutes or until the chicken juices run clear.