Pat chicken breast dry with a paper towel. Cut a slit into the side of each chicken breast, creating a deep pocket for the filling.

For the filling, combine all filling ingredients and stir until well blended.

Dividing the filling in half and stuff the pocket of each chicken breast with half the mixture. Secure with a toothpick if necessary to close the pocket over the filling.

Place stuffed chicken breast on a baking sheet lined with parchment paper.

For the topping, combine the topping ingredient and mix until well blended.

Divide the topping in half and place on top of each stuffed chicken breast. Place in the preheated oven for 30 -35 minutes or until the internal temperature of the chicken is 165 degrees.

Remove from oven, garnish with fresh parsley and thyme and serve.