Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 4 oz / 115g cream cheese, softened
  • 4 oz / 115g mozzarella cheese, shredded
  • 2 oz / 55g cheddar cheese, shredded
  • 1/4 cup / 15g grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup / 60g all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 1 cup / 85g panko breadcrumbs
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. Butterfly each chicken breast. Place between sheets of plastic wrap and pound to an even 1/2-inch thickness.
  2. In a bowl, combine all cheese filling ingredients. Mix well.
  3. Spread the cheese mixture evenly over each chicken breast. Fold the chicken over the filling and secure with toothpicks (if needed).
  4. In a shallow dish, combine flour, paprika, garlic powder, salt, and pepper. In a second dish, place the beaten egg. In a third dish, place the panko breadcrumbs.
  5. Dredge each stuffed chicken breast in the flour mixture, then dip in the egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
  6. Preheat oven to 375°F / 190°C. Place the stuffed chicken breasts in a lightly oiled baking dish. Drizzle with olive oil. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F / 74°C. Chicken should be golden brown and juices should run clear when pierced with a fork.
  7. Let the chicken rest for 5 minutes before removing toothpicks (if used) and serving. Garnish with fresh parsley, if desired.