Herbed Stuffed Chicken Breasts

Paula Deen - The Queen of Butter - never disappoints!  This chicken is scrumptious!  It is not healthy...maybe that's why I haven't made it in over 3 years...but you will want to lick your plate.  I've adapted the original recipe just slightly to make it a little easier.  This would be a good meal to make for company!

Herbed Stuffed Chicken Breasts
Adapted from The Lady and Sons Savannah Country Cookbook

1 lb. thin-sliced chicken breasts
3 oz. cream cheese, softened (I use low fat)
3 oz. feta cheese, crumbled
dried basil
dried oregano
garlic powder
salt
pepper
bacon slices
4 tablespoons butter, melted

Lay chicken breasts out on a cutting board.  Spread cream cheese on one side of each breast.  Sprinkle with herbs, salt and pepper.  Sprinkle feta over breasts and press lightly so that it won't fall off when you roll up the chicken.  Roll each chicken breast up.  Wrap each roll with a piece of bacon.  Secure with a toothpick.  Place rolls in a baking dish.  Pour melted butter over all.  Cover with foil and bake at 275 for about an hour and fifteen minutes.  Increase oven temperature to 350, remove foil and bake for 15 to 20 minutes more to crisp up the bacon.  Serve over rice with pan juices poured on top.