In a large bowl, mix together the breadcrumbs, parmesan, parsley, garlic granules, smoked paprika and black pepper.

In a separate bowl, mix together all cream cheese filling ingredients until combined.

Butterfly, then season the chicken breast with salt and pepper. Using a teaspoon, spoon the cream cheese filling onto the topside of each piece of the chicken breast.

Pour 1/2 the parmesan breadcrumb mixture onto a plate, dip the chicken into the egg, being careful to not lose any of the cream cheese filling in the egg, then lay the chicken breast, cream cheese side first, onto the breadcrumb mixture, flip the chicken breast and make sure it's coated all over. Pour the remaining 1/2 of parmesan breadcrumb mixture onto the same plate and repeat this whole step again. You can sprinkle some from the plate onto the top to coat all over.

Heat the olive oil in a pan, on medium heat, cook the chicken breasts for 3 minutes on each side. When flipping the chicken breast, a little cream cheese might spill out into the pan, just sprinkle any remaining breadcrumbs on top of the chicken breast to reseal and baste with oil form the pan.

Transfer the chicken breasts to a lined baking tray and bake for 20 minutes. Or air fry at 180°C/ 375°F for 15-20 minutes. Serve with creamy mash and steamed asparagus.