4 whole chicken breasts (each about 1 lb. boned, skinned, halved)
1 tbsp. freeze-dried chives
1 tsp. butter flavored salt
1/2 tsp. thyme
1/2 tsp. marjoram
1/4 tsp. black pepper
4 oz. neufchatel cheese, cut into 8 slices
2 eggs
2 tbsp. safflower oil
8 tbsp. seasoned bread crumbs

Pound the chicken breast halve with a rolling pin until they are about 1/4 inch thick. Sprinkle with the chives and seasonings. Place one cheese slice on the edge of each piece of chicken and roll up lightly tucking in the sides to enclose the cheese completely. Secure the rolls with toothpicks. Beat the eggs with the oil in a shallow dish. Place the bread crumbs in another shallow dish. Dip the chicken roll in the egg mixture and then roll in the bread crumbs. Arrange the chicken in a single layer in a baking pan. Bake in preheated oven at 450 degrees for 20 minutes.