Pound chicken to 1/4-in. thickness. Season the inside with salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it. Roll in flour; dip into egg, then roll in crumbs. Place chicken, seam side down, on a plate; refrigerate for 30 minutes. In a skillet, saute chicken in butter and oil until golden. Place in a small shallow baking dish. Bake, oncovered, at 375 degrees F for 15 minutes or until juices run clear.