At least one hour prior to baking the chicken, marinate in one cup of buttermilk. Refrigerate until baking.
Preheat the oven to 425°F and spritz a baking sheet with cooking spray.
Remove the chicken from the buttermilk marinade, and discard.
Cut a slit in each chicken breast to form the pocket for the cheese being careful not to cut all the way through. Insert a folded slice of thick cut provolone cheese into the pocket. Repeat this process with all of the chicken breasts.
To prepare the dredging ingredients in this order: Season all purpose flour with seasoned and black pepper Place on a shallow dish or plate
Place beaten egg-milk in another shallow dish.
Next, mix together the panko, grated Parmesan-Romano, dried parsley, garlic powder and salt in a third dish or a plate.
Dredge each cheese stuffed piece of chicken in flour, egg wash then panko crumbs dressing crumbs onto the pieces.
After dredging, place the chicken breasts onto the baking sheet, and secure each one with toothpicks. Drizzle each piece with melted butter.
Bake for 25 minutes. adjust the time based on the thickness of the chicken being used. Bake until juices run clear.
Allow the chicken breasts to rest on the pan 5-10 minutes before serving.
Serve alone or with warm marinara sauce for dipping.