Preheat oven to 400 F. Line a baking sheet with parchment paper, set aside.

In a shallow bowl, mix together the poppy seeds, sesame seeds, dried garlic, dried onion, and sea salt. Set aside.

Using a sharp knife, cut a pocket in each of the chicken breasts. I like to carefully cut almost all the way though - at about halfway through the thickness - to form a cavity.

Cut the cream cheese in half. Use your fingers to gently flatten and form each piece to be a bit closer to the size of the cavity you just cut. Put one piece of cream cheese in each of the chicken breasts, transfer to the prepared baking sheet.

Use a pastry brush to brush one side of each chicken breast with mayonnaise, then divide about half of the seasoning mixture over the two chicken breasts.

Press the seasoning down a bit, then gently flip each breast and repeat.

Heat oil in a nonstick pan, over medium high heat. Once hot, carefully transfer the prepared chicken breasts to the pan.

Cook for 1-2 minutes on each side, until the coating is seared on and golden brown. Transfer back to the prepared baking sheet, and into the oven.

Bake for 30 minutes, or until the internal temperature is 165F, when measured at the thickest part with an instant read meat thermometer.

Serve hot!