Cut deep pockets on the side of the chicken breasts with a sharp knife. Try to make as much room for the stuffing as possible. Try to make both sides of the "pocket" evenly thick. If you make a mistake and cut through the side, you can seal it later.
Stuff as much stuffing in each pocket as you can, still being able to seal the thing. Use a spoon to push the stuffing into the back of the pocket so that it's very "plump". Use toothpicks to hold the pocket closed.
If you cut a hole in the side, use a tooth pick to seal that. Don't worry too much about getting a great seal, you just need to hold things together. And use as many toothpicks as you need, they'll come out later.
Marinade only one side of each chicken (the upper side) with steak seasoning.
Heat amount of oil in a pan, and brown the chicken breast.
Take out the toothpick before serving and serve warm with warm rice and sauce of your choice.