Great Grandma's Baked Chicken

From Every Day with Rachael Ray May 2007

8oz (about 3/4C) soft goat cheese
1 Tbsp finely chopped fresh rosemary leaves
2 tsp grated lemon peel
6 skinless, boneless chicken breast halves (about 2 pounds)
2 large eggs
1 1/2 C plain bread crumbs
Salt and pepper
1 1/2 sticks butter, melted

Preheat the oven to 350. In a small bowl, combine the goat cheese, rosemary and lemon peel; set aside. Using a small sharp knife, cut into the side of each chicken breast half to create a pocket. Stuff each chicken breast with about 1 1/2 tablespoons goat cheese mixture and secure with a toothpick.
In a shallow bowl, whisk the eggs and set aside. Place the bread crumbs in another shallow bowl and season with salt and pepper. Add half the melted butter to tbe bread crumbs and combine. Keep the remaining butter warm for basting.
Cover a baking sheet with foil. Dip each stuffed chicken breast in the egg and then in the bread crumbs to coat; set on the prepared baking sheet. Bake until cooked through, about 45 minutes, drizzling with the remaining butter every 15 minutes.