Stuffed Chicken Breasts

4 large boneless chicken breasts

1 cup panko breadcrumbs

1/2 cup parmesan cheese

2 tablespoon EVOO

toothpicks

Filling:

¼ cup artichoke hearts, minced

2 tablespoons black olives minced

¼ cup goat cheese, fresh mozzarella or cheese of your choice

¼ teaspoon garlic powder

1 tablespoon fresh chopped basil

¼ cup chopped baby portobello mushrooms

1 tablespoon fresh parsley

Mix filling ingredients together. Make a deep slit into the center of each chicken breast and fill the chicken breast.  In one bowl add EVOO, in another bowl mix together bread crumbs and cheese.  Take each stuffed chicken breast and dip into the extra virgin olive oil, then coast in the breadcrumb mixture.  Using toothpicks close the slits.  Place chicken on a greased baking dish and bake and a 350-degree oven about 1 hour or until done.