Split and pound 2 whole chicken breasts between sheets of plastic wrap until 1/8-inch thick, thinner near the edges. Place 2 tablespoons of a soft herb cheese in the center of each portion and wrap the pounded breast around it as if you are wrapping a package. Dip into beaten egg; dredge in bread crumbs. Dip in egg again and coat with bread crumbs. Fry in a fair amount of oil until golden brown and done.