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Preheat the oven to 375°F.
In a small bowl, combine the bread crumbs, parmesan cheese, dried oregano and red pepper flakes. Stir until well blended and set saide.
Place a chicken breast flat on a work surface and use a sharp knife to cut a pocket into the side of the breast without cutting through to the other side. (Pocket should be long and deep enough to stuff with the cheese stick filling). If you have a smaller chicken breast, you can cut the cheese stick to fit.
Lay one or two slices of the prosciutto onto a work surface. Top with several fresh basil leaves and slices of tomato. Place a cheese stick on top and roll it up so that the prosciutto wraps all of fillings. (Note: prosciutto is delicate, so work carefully).
Stuff the pocket of the chicken with the mozzarella wrap. Brush the chicken breasts with olive oil and lightly season with kosher salt and black pepper.
Transfer the stuffed chicken breasts to the breadcrumb mixture and gently pat the crumbs over the top, bottom and sides of the chicken. Transfer to a rimmed baking sheet.
Lightly spritz the chicken with vegetable or canola spray and transfer to the oven for 22-25 minutes (Depending on how large the chicken breasts are).
Turn on the broiler and cook under the heating element for 2-3 minutes to lightly brown. Serve.