In a bowl combine butter and cream cheese along with herbs, chives, parsley and garlic. Set aside. Place the flour in a bowl and set side. Beat the eggs in a bowl and set aside. Transfer the breadcrumbs to a bowl and set aside.
In a sauté pan cook bacon until crispy. And transfer to a plate.
Lay the chicken breasts on a board and make a slit in the middle to as to create a pocket. Season with salt and pepper, inside and outside. Spread the inside of the pocket with the cream cheese mixture and a slice of bacon.
Dip the chicken in flour, then egg, then breadcrumbs and refrigerate for 15-20 minutes to firm the coating.
Heat the oil in a large frying pan, add the chicken and fry gently until golden and chicken is cooked through, this will take 8mins on each side approximately.