**Instructions**
1. **Prepare the Chicken:** Pat the chicken breasts dry with paper towels. Carefully slice a pocket into the thickest part of each chicken breast, being careful not to cut all the way through to the other side. This is where your delicious filling will go!
2. **Make the Filling:** In a small bowl, combine the softened cream cheese, shredded cheddar cheese, chopped chives, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well combined.
3. **Stuff the Chicken:** Divide the cheese mixture evenly between the two chicken breasts. Gently stuff the filling into the pockets you created. You can use a spoon or your fingers to help you.
4. **Set Up the Breading Station:** Set up three shallow dishes:
* Plate 1: All-purpose flour
* Plate 2: Beaten egg
* Plate 3: Panko breadcrumbs
5. **Bread the Chicken:** Dredge each stuffed chicken breast first in the flour, shaking off any excess. Then, dip it into the beaten egg, allowing any excess to drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to ensure they adhere well.
6. **Cook the Chicken (Pan-Fry Method):** Heat the olive oil in a large skillet over medium heat. Once hot, carefully place the breaded chicken breasts in the skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). If the breading is browning too quickly, reduce the heat.
7. **Rest and Serve:** Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing and serving. This helps the juices redistribute, keeping the chicken moist and tender.
**Short Tips**
* **Don’t overstuff:** While tempting, too much filling can make for a messy chicken. Aim for a generous but manageable amount.
* **For extra crispiness:** You can lightly spray the breaded chicken with cooking spray before pan-frying.
* **Baking option:** If you prefer to bake, you can bake the breaded chicken at 375°F (190°C) for 25-30 minutes, or until cooked through, flipping halfway.
* **Flavor variations:** Experiment with different cheeses, herbs like parsley or dill, or even a pinch of red pepper flakes for a little kick!
* **Serve it with:** This chicken pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad.
