I know it sounds rude <g>

I want to stuff boneless chicken boosies with a bit of bleu cheese,
walnut, apple and perhaps some slivvers of green onion. I'm going to
slit a pocket in the chicken breast, and stuff with the goodies. I am
then thinking of dredging them in flour, then egg, then some panko
bread crumbs.

In your opinion, should these then be cooked in butter/oil in a
skillet, or would it be better to bake them? Or perhaps a combination
of the two, as in chicken cordon bleu? I am also thinking of saucing
them with a sort of lemony buttery sauce. Sides will be roasted
carrots, and a simple salad of mixed foo foo greens (you know,
radicchio, arugula, etc, the fancy mix one gets at the market) with an
equally simple vinaigrette (spanish EV olive oil and balsamic vinegar
and .. snipped herbs and garlic, s&p, I'm thinking).

Am I on track? How would you prepare stuffed chicken breasts?

thanks,
JJ