Preheat oven to 400 degrees Fahrenheit. Spray a baking dish with cooking spray and set aside.

Dice the tomato finely and put in a strainer, letting them strain for about 10 - 15 minutes, trying to get as much moisture out as you can.

Mix the cumin, coriander and ancho chiles into a small bowl.

Flatten the chicken breasts out gently with a meat mallet gently, ensuring you keep full pieces of the chicken and not break holes through.

Lay out the flattened chicken breasts onto a cutting board or baking pan and season with salt and pepper and half of the mixed spices. Spread 1 - 2 Tbsp. of guacamole onto the chicken and top with diced and drained tomatoes and shredded mozzarella cheese, evenly distributed. Roll up the breasts up and pin closed with toothpicks.

In a small bowl, mix the panko with the remaining spices, then pour the mixture onto a plate. Roll the stuffed chicken breasts into the panko mixture until completed covered. Place stuffed breasts into the baking dish and bake for 35 - 40 minutes until cooked through and panko is a nice golden brown.