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1
Pound the chicken breasts to slightly flat between two pieces of waxed paper or plastic wrap.
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2
In a bowl combine all filling ingredients until very well combined.
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3
Spread the filling mixture onto each of the chicken breasts; starting at the short end roll up each breast, don't worry about covering the whole breast with the filling (if desired you may secure each breast with a long toothpick but it is not necessary as after the breasts are chilled they will hold together).
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4
Place the breasts on a large plate or platter; cover with plastic wrap and refrigerate for minimum 3 hours or up to 24 hours (the longer the better).
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5
Place the melted butter in bowl.
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6
In a shallow bowl combine the breadcrumbs with Parmesan cheese, garlic powder and seasoned salt (if using).
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7
Gently dip each rolled breast firstly into melted butter then coat in the breadcrumb mixture.
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8
Place the coated breasts seam-side down into a 13 x 9-inch baking dish spacing slightly apart.
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9
Set oven to 375u00b0F (set oven rack to bottom position).
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10
Bake for about 30 minutes (some of the cream cheese mixture might spill out while cooking, just scoop it onto the plate when serving).
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11
If using sprinkle finely grated mozzarella or cheddar cheese onto and around the breasts and return to oven for about 3 minutes to melt.
