In a small mixing bowl, combine minced herbs, pressed garlic cloves and some salt and pepper. Mix well. Set aside a little bit of herb mixture for rubbing the chicken.
Add 1 cup of Parmesan cheese and mix well. Set aside.
To Stuff The Chicken:
Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all breasts.
Divide the filling mixture evenly and pack the chicken breasts with the parmesan herb mixture inside. Close the opening of the chicken pocket with a toothpick.
Cooking:
Preheat the oven to 375°.Preheat a skillet over medium-high heat and add some oil. (Make sure to use a pan that can go from stove-top to oven.
Season the outside of each chicken breast with some salt and pepper and spread the remaining herb mixture over the stuffed chicken breasts. Sear the chicken on each side for about a minute, until golden, and then transfer it into the oven. Bake for about 15 minutes, or until the internal temperature reaches 165°.
Top off with remaining Parmesan cheese and serve.
Pro Tip: you will have tasty juices leftover in the pan after baking the chicken, use those juices and top off your chicken when serving and add some over the potatoes and veggies too.