Wash and dry chicken breast. Between two sheets of plastic pond chicken breasts thin. If you are working with larger chicken breast use fewer and cut in two after pounding to keep things manageable. Season breasts with salt and pepper on both sides. Drain the artichoke hearts and chop roughly. In a bowl, combine artichoke hearts, cream cheese, garlic powder, Parmesan, salt and pepper.

Spread mixture on a chicken breast. Roll the chicken breast and secure with a toothpick. After rolling all chicken breasts dip each in beaten egg and coat with breadcrumbs.

Heat butter in a skillet Brown each chicken breast and place on paper towel. Preheat oven to 350 F. Place browned chicken breasts in a shallow pan and cover. Bake for 15 minutes and uncover. Bake another 15 minutes.