This is not very different from the usual stuffed chicken breast recipes, like Mustard Leaves + Bergenost Cheese Stuffed Chicken.
We've moved away from frozen boneless skinless chicken breasts for the last year or so. Since the switch to free range chicken breasts available at the local market, we have also consciously reduced the chicken consumption - being the only preferred meat for home cooking.
So, any occasion we do cook chicken, which is probably once or twice a month, I try to make it worthwhile; and stuffed chicken is one such much-relished meal for the other half.
Pound the chicken breast to make a thin flat layer. Add the filling and roll or fold it and pin it together with a few toothpicks to hold the stuffing securely inside while the chicken cooks.
The filling this time turned out wonderful, and I reserved some as a warm side as well: Sauteed kale and cabbage bound together with leftover mashed potatoes and a bit of jalapeno jack and smoked gouda.
Cook on a cast iron skillet till fully done. It is a bit tricky to measure the inside chicken temperature as one can't be sure of one is measuring the temperature of the filling or the actual chicken breast, but, trial and error works, and when in doubt, I overcook. The mildly charred outside adds a layer of flavor.
Remove all the toothpicks before serving. Serve with a simple tomato-red-pepper sauce