Stuffed with Olivia's goodness, this chicken is delicious and tender and well worth the effort!
Preheat oven to 350°F.
Add 2 tablespoons of olive oil to a large sauté pan and heat over medium-high heat. Add half the container of baby greens, reserving the other half for later. Season with salt, pepper and garlic powder, and cook, stirring frequently, approximately 2 minutes or until wilted.
Allow greens to cool and then chop. Mix greens in a bowl with goat cheese and Parmesan; set mixture aside.
To prepare the chicken breast for stuffing, make a slit at the thick end of the breast and work the paring knife back and forth making a pocket from front to back. Fill each pocket with the greens and cheese mixture.
To bread the chicken, first coat the chicken in flour, shaking off any excess. Dip the floured chicken into the egg wash mixture; then roll the chicken in panko breadcrumbs, firmly pressing down so the crumbs are well adhered.
Add 3 tablespoons olive oil to the same sauté pan and heat over medium-high heat. Place breaded chicken breasts into the pan and cook until golden brown on both sides, approximately 3 minutes each side.
Transfer the browned chicken to a lightly oiled baking sheet and place in preheated oven for 30 minutes until cooked through (the center reaches 165°F). Remove chicken from oven and let rest.
In same sauté pan, wipe out any pan drippings and heat 2 tablespoons olive oil over medium-high heat. Add remaining baby greens, season with salt, pepper and garlic powder to taste, and cook, stirring, approximately
2 to 3 minutes.
To serve, plate the stuffed chicken breasts and garnish with the sautéed greens.