Smash the chicken beasts with a heavy pan so that they are an even thickness throughout the fillet. Don't make it too thin!

Carefully slice a pocket into the chicken fillet. Be careful to not cut through the whole fillet.

In one deep plate, crack the egg. Add half of the garlic and paprika powder and some salt and pepper. In another deep plate, mix the panko and parmesan with the remaining garlic and paprika powder along with some salt and pepper.

In another bowl, mix together the cream cheese, gouda and worchestershire together. Divide the mixture in half. Spread the mixture into the chicken pockets. Top three mixture with a slice of ham. Top the ham with slices of brie. Close your fillet.

Turn your pan on medium low and put the butter and olive oil in.

Carefully dredge the stuffed chicken one by one first through the egg and then through the panko. Make sure the whole fillet is covered and closed. Place in the pan and cook about 7-8 minutes per side until cooked. To be sure, turn the heat on low and cook for 1 more minute per side with a lid on.

Serve with anything from potato wedges and broccoli or with a salad