Prepare the chicken:  I had thin boneless chicken breasts, but if yours are thick you can pound them between parchment or wax paper until they're thin enough to fold them over the filling.  Plan on one-two breasts per serving – this recipe is for 12 breasts.  Put them into a baggie or bowl with a couple of raw eggs, whipped or stirred up a little.

Then prepare the seasoned bread crumbs:  Using your food processor, blend together the bread slices, seasonings of your choosing and some sea salt and pepper.  A reader friend, Kathleen, suggested a gluten-free option: desired herbs plus 1/2 cup coconut flour and 1/2 cup shredded parmesan cheese.

Now prepare the filling (this made extra, but if you're careful not to get the raw chicken juices into it while you're filling the chicken, it makes a great leftover cracker dip).  Mix together with a mixer, or a hand blender, the feta cheese, cream cheese, garlic powder and more fresh or dried herbs. (NOTE: your cream cheese will need to be very soft to use a hand blender, so if you didn't allow enough time for the cream cheese to soften, use your mixer).

Butter a baking pan well and start assembling: First dip both sides of the egg covered chicken into the bread crumbs and place in the pan. Dollop 2-3 Tablespoons or so (see pictures below) onto one side of the chicken, fold the other side over, and put a toothpick through to hold it together.  Sprinkle a few more breadcrumbs on top if you'd like.

Bake at 350* for 35-40 minutes, the bread crumbs should be golden brown.  To be sure the chicken is done, cut into a thick part of a middle piece to make sure there's no pink left.  Be sure not to let it bake too long or they'll be dry and not as dreamy.

(This could easily be made ahead! By the way, this is also pretty darn yummy without the breadcrumbs if you're not eating grains.  We ran out of breadcrumbs, as you can see in the picture, and they were still delicious.)