Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper
  • 2 tbsp (28g) unsalted butter
  • 4 oz (115g) cream cheese
  • 1 cup (115g) shredded mozzarella cheese
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15g) fresh parsley, chopped
  • 1/4 tsp (1g) onion powder
  • 1/2 cup (60g) Panko breadcrumbs
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Carefully slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through. Season both the outside and the inside of the pocket generously with salt and black pepper.
  2. In a small bowl, mash together the softened cream cheese, shredded mozzarella, minced garlic, parsley, and onion powder until a thick, uniform paste forms.
  3. Spoon a generous amount of the cheese mixture into each pocket. Press the edges together and secure the opening with 2-3 toothpicks.
  4. Heat butter and olive oil in an oven-safe skillet over medium-high heat. Once the butter foams, sear the chicken for 3-5 minutes per side until a golden-brown crust develops.
  5. Press the Panko and Parmesan mixture onto the top of each breast. Transfer the skillet to a preheated oven at 400°F (200°C) for 12-15 minutes, or until the internal temperature reaches 160°F (71°C).