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

1. Preheat oven to 300u0b0F.
2. Heat oil in saute pan to med-high heat.
3. Mix 1/2 teaspoons basil, 1/2 teaspoons oregano and 1/2 teaspoons Italian seasoning in a small bowl.
4. Mix the other 1/2 teaspoons of everything and salt and pepper with breadcrumbs.
5. In a separate bowl or plate beat egg and mix with teaspoons milk.
6. 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.
7. Roll up and secure with toothpicks.
8. Dip rolled chicken breasts in egg wash then in breadcrumbs, coating well.
9. Brown chicken on all sides (about 3 minute per side) and place on foil lined pan.
10. 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).

chicken breasts, cream cheese, feta, basil, oregano, italian seasoning, salt, pepper, breadcrumbs, oil, egg, milk

Taken from www.food.com/recipe/herb-and-cream-cheese-stuffed-chicken-breasts-285780 (may not work)