Add the panko bread crumbs, flour, parmesan cheese, kosher salt, dried Italian seasoning, cracked black pepper, garlic powder, and onion powder to a medium-sized bowl. Whisk to combine.

To slice a pocket into the chicken breast, line a baking sheet with a layer of paper towels. Place the boneless skinless chicken breast on the paper towels. Hold 1 of your hands flat on top of the chicken breast. Carefully use a sharp kitchen knife to slice into the thicker portion of the chicken breast about ⅔-¾ of the way through. This is delicate work, so take your time. Remember, do not cut all the way through; you only want to make a pocket. Repeat for the remaining chicken breasts.

Fold 1 of the slices of provolone in half. Stuff the folded slices of provolone into the pocket of the chicken breast. If your pocket is not quite wide enough, carefully slice just enough to allow the cheese to fit. Next, stuff 2 tablespoons of the shredded mozzarella on top of the provolone. Use toothpicks to anchor the chicken closed. Repeat for the remaining chicken breasts.

Add the extra virgin olive oil and butter to a 10 to 12-inch skillet over medium-high heat.

Bread both sides of the chicken breast with the bread mixture.

Add the coated chicken breast to the skillet. Sear both sides of the chicken breast for 6-7 minutes per side.

Lower the heat to medium-low. Add the chicken broth, cover, and cook for an additional 8-9 minutes per side until the internal temperature reaches 165°F and the juices run clear. Garnish with sweet basil leaves. Serve while hot.