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

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)