For the filling:
1 1/2 cups shredded mozzarella cheese
3 Tbsp chopped oil-packed dried tomatoes
3 Tbsp chopped pitted kalamata olives
1/4 cup finely diced salami
2 Tbsp freshly grated Parmigiano Reggiano
2 tsp chopped fresh oregano
For the chicken:
4 large boneless, skinless chicken breast halves
about 3/4 cup all-purpose flour
2 large eggs, beaten
about 1 1/2 cups
fresh breadcrumbs panko (I'm all about panko these days.)
2/3 cup olive oil
In a small bowl, combine all the filling ingredients and add a few grinds of black pepper. Set aside.
If the chicken breasts have tenderloins, remove them and save them for another use. (I used them to make two more little pockets.) Trim, rinse, and pat the breasts dry. Using a sharp boning knife, cut into the breast about 1/2" from the thicker side. Cut a pocket, going to within about 1/4" of the other side. Stuff each breast pocket with about 1/4 of the filling, distributing it evenly throughout. Press on the top of each breast to close the pocket.
Put the flour on a small plate or piece of wax paper. Next to that, put a shallow bowl with the beaten eggs. Next to that, put another plate or piece of wax paper with the panko, seasoned with kosher salt and black pepper.
Season the chicken breasts with kosher salt and black pepper. Dredge one breast well in the flour, shaking off the excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the panko, pressing to make it adhere evenly. Gently shake off the excess. Set it on a plate and repeat with the other breasts (and the little tenderloin pockets, if you do that). Refrigerate for at least 5 minutes or up to 3 hours to let the breading set.
Heat the oven to 350°. Heat the olive oil in a heavy 10" nonstick skillet over medium-high heat. When the oil is very hot, place two of the breasts carefully in the pan and cook until golden brown, about 3 minutes per side. Reduce the heat to medium if necessary. Use a spatula to transfer chicken to a baking sheet (I lined mine with nonstick foil). Repeat with the other two breasts. Bake until the chicken and filling reach 165° on an instant-read thermometer, about 15 minutes.
I have very small breasts Our chicken breasts were not very meaty, so it took more like 10 minutes. Serve immediately, with roasted asparagus, while watching Jon Stewart's opening monologue.