Ingredients:

  • 4 (6 oz / 170 g) chicken breasts
  • ½ cup (60 g) whole wheat Panko breadcrumbs
  • 1 tsp (5 g) paprika
  • ½ tsp (3 g) salt
  • ½ tsp (3 g) black pepper
  • 2 tbsp (30 ml) olive oil
  • 4 oz (115 g) low-fat cream cheese, softened
  • ½ cup (60 g) shredded part-skim mozzarella
  • 3 cloves (15 g) minced garlic
  • 1 tbsp (3 g) fresh parsley, finely chopped
  • ¼ tsp (1 g) red pepper flakes

Instructions:

  1. Lay the chicken breasts flat on a cutting board. Using a sharp knife, slice horizontally into the thickest part of the breast to create a pocket, being careful not to cut all the way through.
  2. In a small bowl, combine the whole wheat Panko, paprika, salt, and pepper. Set aside.
  3. In a separate bowl, mix the softened low-fat cream cheese, shredded mozzarella, minced garlic, parsley, and red pepper flakes until a thick, uniform paste forms.
  4. Spoon approximately 2 tablespoons of the cheese mixture into each chicken pocket, pressing it deep into the center.
  5. Press the edges of the chicken closed and dredge the outside of each breast in the Panko mixture, pressing firmly so the crumbs adhere to the surface.
  6. Preheat your oven to 400°F (200°C).
  7. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until the crust is mahogany-colored and fragrant.
  8. Transfer the skillet directly to the oven. Bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C).