Preparation Steps

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a small bowl, combine mozzarella cheese, Parmesan cheese, basil, oregano, garlic powder, salt, and pepper. Mix well.
• Butterfly each chicken breast by slicing horizontally almost all the way through, then opening it like a book. Be careful not to cut all the way through.
• Spoon about 2 tablespoons of the cheese mixture onto one side of each opened chicken breast. Fold the other side over to enclose the filling. If needed, secure with toothpicks.
• Set up three shallow dishes. Place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
• Dredge each stuffed chicken breast first in flour, then dip in the beaten eggs, and finally coat thoroughly with breadcrumbs.
• Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for about 2-3 minutes per side until golden brown.
• Transfer the skillet to the preheated oven (or place seared chicken on the prepared baking sheet). Bake for 20-25 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
• Remove toothpicks (if used) before serving. Let rest for a few minutes before slicing.