Creamy Olive Stuffed Chicken

4 boneless skinless chicken breasts halves
4oz fat-free cream cheese
1 (2.5 oz) can sliced ripe olives, drained
1/8 tsp dried oregano
1/8 tsp pepper
½ cup Italian bread crumbs
1 Tbsp. Olive oil

Flatten chicken to ¼ inch thickness. In a small bowl, mix cream cheese, olives, oregano and pepper. Spoon 2 Tbsp down the center of each chicken breast. Fold chicken over filling; secure with toothpick, then roll in bread crumbs.

Put into a glass dish and put ¼ inch of water on the bottom and cover tightly with foil. Bake at 350* for 30-40 minutes or until juices run clear.