Preheat oven to 350 and line a baking sheet or flat surface with parchment paper.

Add ground chicken to a mixing bowl and add garlic powder, salt, paprika, and pepper. Mix well. Divide mixture into 4 equal parts and gently press them into a 6 to 7 inch round on the prepared parchment paper.

Divide remaining ingredients equally. Spread cream cheese onto half of each chicken round. Add 1 tablespoon tomatoes, 1 tablespoon fresh basil, and 2 tablespoons mozzarella cheese to each round.

Cut the parchment paper into four squares to help fold the rounds in half and seal the edges shut. Add a new piece of parchment paper to the baking sheet and spray with cooking spray. Place each chicken pocket onto the new parchment paper and discard the old.

Spread 1 tablespoon olive oil onto each chicken pocket with a pastry brush. Sprinkle each pocket with 1 tablespoon panko bread crumbs and 1 teaspoon grated Parmesan.

Bake for 25 to 30 minutes or until internal temperature is 165 degrees F. Remove from oven and let stand for 5 minutes before serving with additional chopped fresh basil if desired.