Stuffing- Remove the seed from the avocado and place it in a food processor (I used a mini processor). Process so the avocado is starting to break down. Add the cream cheese, onion, garlic, jalapeno and process until smooth and creamy. Fold in the mozzarella cheese. Place this in a Ziploc bag and set a side.

Chicken- Take your chicken and with a sharp knife make an incision with the tip of the knife. Run the knife down into the chicken breast making a pocket. Do this for each of the chicken breast

Coating - Set up a working station. In the first dish add the flour, the second one beat the egg with the water, and the third station you will add the bread crumbs.

Assembly - Once the chicken breast are ready to stuff and the avocado stuffing is in the bag, snip off the end of the bag. Insert the tip of the bag into the incision of the breast and gently fill the breast. Once completed dredge the chicken breast in the flour, dip it in the egg, and roll it in the bread crumbs. Place the chicken breast on a dish or a pan and place in the refrigerator for 30 minutes to 1 hour.

Cooking - After taking the chicken breast out of the refrigerator heat a skillet with enough olive oil to coat the bottom of the skillet. Brown the chicken breast on both sides, until golden brown. Transfer the chicken breast to a baking dish that is covered with aluminum foil and sprayed with non-stick cooking spray.

Baking- Bake the chicken breast in a preheat 350 degree F oven for 30 minutes or until the juices run clear and the meat is no longer pink.