In a small bowl, mix 1 cup shredded mozzarella cheese, 4 tablespoons softened cream cheese, 2 cloves minced garlic, 1 teaspoon Italian seasoning, and salt and pepper to taste until smooth.

Place each chicken breast on a cutting board and slice horizontally through the thickest part without cutting all the way through to create a pocket.

Place each butterflied breast between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch.

Divide the cheese filling evenly among the four breasts, spooning it into the pocket and leaving a 1/2-inch border to prevent leakage.

Set up three shallow bowls: one with 1 cup flour, one with 2 beaten eggs (with a splash of water), and one with 1 cup panko breadcrumbs mixed with 1 teaspoon salt.

Dredge each stuffed breast in flour, shake off excess, dip in the egg mixture, then press firmly into the panko to coat both sides.

Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter melts and oil shimmers.

Cook the chicken breasts for 8 to 10 minutes on the first side without moving to form a golden crust, then flip and cook for another 8 to 10 minutes until the internal temperature reaches 165°F.

Transfer the chicken to a plate and let rest for 3 to 5 minutes before slicing to allow the cheese to set and juices to redistribute.