Cheese Stuffed Chicken in 35 Minutes

Instructions:

1. Lay the chicken breast flat on your board. Use a knife to slice horizontally into the thickest part of the breast to create a pocket, but don't cut all the way through. Open the pocket gently until it is about ½ inch deep.
2. Mix the softened cream cheese, mozzarella, Parmesan, garlic, and parsley in a bowl until smooth. Spoon an equal amount of the mixture into each chicken pocket. Press the edges of the meat together firmly to seal the filling inside.
3. Season the outside of the chicken with salt, pepper, and paprika. Combine Panko and Parmesan in a separate bowl. Press the stuffed side and the top of the chicken firmly into the crumbs.
4. Heat butter in your large oven safe skillet over medium high heat. Once it bubbles, add the chicken.
5. Sear the chicken for 3–5 minutes per side until the crust is a deep mahogany gold.
6. Transfer the skillet directly into the preheated oven at 400°F (200°C).
7. Bake for 10–12 minutes until the internal temperature reaches 165°F (74°C). USDA guidance puts this at the safe internal temperature for poultry.
8. Remove the skillet from the oven. Let the meat rest for 5 minutes before slicing. This lets the cheese set so it doesn't all run out on the plate.