Using a sharp knife, make a slit in each of the chicken breasts.Season chicken breasts with salt, pepper, thyme and paprika.
Mix together bread crumbs, Parmesan cheese, thyme, paprika and salt and pepper and toss with olive oil. Set aside.
Place a piece of smoked turkey and cheese in the slit.
Secure with toothpicks.
Place the egg white in a bowl. Dip the stuffed chicken breasts first in egg, then dredge in the breadcrumbs mixture, pressing to coat. Place in the fridge for about 10 minutes. This will firm it up and keep it intact.
Preheat oven to 200°C. Place the chicken breasts on a baking sheet. Bake until golden and cooked through, for about 30 minutes.
Remove toothpicks. Serve hot, garnished with chopped parsley.
Notes
You can also swap the regular breadcrumbs with panko breadcrumbs