In a small bowl mix together the cream cheese, crumbled bacon, mozzarella, and green onions until well combined.
Lay the chicken breasts out on a cutting board. Make a pocket in each piece of chicken by making an even, horizontal, slice 3/4 of the way through each piece.
Season the chicken with salt, pepper, Italian seasoning, garlic powder, and onion powder.
Stuff each piece of chicken with about 2 Tablespoons of filling. Secure the chicken pockets with toothpicks if desired.
Heat the olive oil in a large skillet over medium-high heat.
Once the olive oil is hot, add the chicken to the skillet and pour over 1/2 of the buffalo sauce.
Cover the skillet with a lid and allow the chicken to cook for 7 minutes.
Flip the chicken, pour on the remaining buffalo sauce.
Replace the lid and cook for 6-7 more minutes until chicken is cooked through.