Mediterranean Stuffed Chicken

I came across this recipe on allrecipes. I'll make it for supper tonight. If you go on allrecipes, be sure to read the reviews and comments. People post helpful suggestions. For example, the recipe says the meat should be pounded thin, filled, wrapped, tied with string. One reviewer suggested cutting deep slits into the side of the breast and filling it that way instead. Many people also suggested to coat them in bread crumbs before baking. There are also sometimes suggested side-dishes. I'll be making lemon rice to go with this, as well as a chopped salad with oil and balsamic. Mmm!

4 skinless, boneless chicken breast halves - pounded thin
4 ounces cream cheese, softened
1/3 cup feta cheese
1 teaspoon garlic powder
2 teaspoons dried dill weed
2 tablespoons melted butter
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.

Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.