Herb and Cream Cheese Stuffed Chicken Breasts

Herb and Cream Cheese Stuffed Chicken Breasts 4 boneless skinless chicken breasts, pounded to about 1/4 inch 3 ounces cream cheese, softened 3 ounces feta, crumbled 1 teaspoon basil 1 teaspoon oregano 1 teaspoon italian seasoning 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1 cup breadcrumbs 2 tablespoons oil 1 egg 1 teaspoon milk toothpick Preheat oven to 300°F. Heat oil in saute pan to med-high heat. Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl. Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs. In a separate bowl or plate beat egg and mix with teaspoons milk. Lay out pounded chicken and spread each piece with 1/4 of cream cheese, 1/4 of the herb mix and 1/4 of the feta. Roll up and secure with toothpicks. Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well. Brown chicken on all sides (about 3 minute per side) and place on foil lined pan. Bake in oven for 20 minute (may take a little longer depending on the thickness of your chicken, cut into it a bit to make sure it's cooked through)