Preheat oven to 425 degrees F.
In bowl, mix together cream cheese, pesto, artichokes and salt and pepper. Set aside.
Place chicken breasts between piece of plastic wrap and pound until thin, about 1/4" with a meat mallet or rolling pin.
Spread about 2 tbsp of filling onto each flattened chicken breast, then roll up length wise, securing with either toothpick or cooking string (I used floss)
In two shallot bowls, place lightly beaten egg and breadcrumbs.
Dip each breast into egg, then into breadcrumbs.
In large skillet heat 2 tbsp olive oil over medium-high heat. Brown each breast, about 1 minute on each side. If using toothpicks, this may be difficult and you'll have to push toothpick through other side when you flip and brown second side.
Bake browned chicken breasts in preheated oven for 20 minutes, or until chicken is no longer pink.