Preheat the oven to 375°F.

Slice a pocket into the thickest part of each chicken breast, being careful not to cut through the other side.

Cut the Camembert cheese into 8 equal portions and stuff one portion into each chicken breast pocket.

In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.

Roll each stuffed chicken breast in the flour mixture to coat.

In a large skillet over medium-high heat, melt the butter.

Add the coated chicken breasts to the skillet and cook until browned on all sides, about 5 minutes per side.

Transfer the chicken breasts to a baking dish.

Pour the white wine and chicken broth over the chicken.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.