Preheat oven to 350°F and prepare a 9x13 baking dish with cooking spray.
Using a sharp knife, cut each chicken breast horizontally about ⅔ of the way through; season the chicken with seasoned salt and place into prepared pan.
Lift the top flap of one of the chicken breasts open and spread an ounce of cream cheese in the middle. Spread about 1 teaspoon of the pesto over the cream cheese. Add ¼ cup roasted red peppers and finally ¼ cup of the cheese. Repeat until all of the chicken breasts have been stuffed.
Close the chicken breasts and use two toothpicks to hold it shut.
Brush the remaining pesto on top of the chicken breasts.
Bake for 25-30 minutes or until the center of the chicken reaches 160°F.
Let the chicken sit for a few minutes, then remove the toothpicks and serve.