Slice each chicken breast in half without going all the way through. Combine tapenade and both cheeses; stuff each breast with about 3 tablespoons of the mixture. Coat a skillet with butter or olive oil, and heat over medium heat. Dredge each breast in egg, then bread crumbs. Cook in skillet for about 5 minutes on each side, then finish cooking in a 350 degree oven for about 10 minutes.
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