Instructions
1. **Prepare the Chicken:** Pound the chicken breasts to an even 1/2-inch thickness. You can do this by placing them between two sheets of plastic wrap and using a meat mallet or a rolling pin.
2. **Set Up Breading Stations:** Create three separate shallow dishes. In the first dish, combine flour, paprika, garlic powder, salt, and pepper. In the second dish, place the beaten eggs. In the third dish, mix panko breadcrumbs and Parmesan cheese.
3. **Bread the Chicken:** Dredge each chicken breast first in the flour mixture, shaking off any excess. Then dip it into the beaten eggs, ensuring it’s fully coated. Finally, press it firmly into the panko and Parmesan mixture, making sure the breadcrumbs adhere well to all sides.
4. **Cook the Chicken:** Heat olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts into the hot oil. Cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.
5. **Prepare the Creamy Filling:** In a medium bowl, combine softened cream cheese, mayonnaise, shredded cheddar cheese, chopped chives, Dijon mustard, garlic powder, salt, and pepper. Mix well until smooth and thoroughly combined.
6. **Stuff the Chicken:** Once the chicken breasts have cooled slightly, carefully slice a pocket into the thickest part of each breast, being careful not to cut all the way through.
7. **Fill the Pockets:** Spoon or pipe the creamy filling into each chicken pocket. Don’t overfill.
8. **Serve:** Garnish with fresh chopped parsley if desired. Serve immediately and enjoy your Cheesy Chicken Surprise!
Short Tips
* **Pounding is Key:** Evenly pounded chicken ensures even cooking and easier stuffing.
* **Don’t Overcrowd:** Cook the chicken in batches if necessary to avoid lowering the oil temperature and ensure a crispy crust.
* **Chill the Filling:** If your cream cheese mixture seems too soft, a quick 15-minute chill in the refrigerator can make it easier to work with.
