Garden Cream Cheese Stuffed Chicken

I'm not sure what inspired me to make this dish that I've never heard of, or would have ever imagined, but I did it, and it turned out fantastic! The end result was a moist and juicy slice of tender chicken with a creamy, cheesy, herbed 'scentsation' that might have had something to do with the bed of onions.......

Ingredients

2 boneless, skinless chicken breasts

5 oz cream cheese (I used garden vegetable flavor)

¼ cup fresh chopped herbs (I used basil, rosemary, parsley, thyme)

1 lg yellow onion sliced into 1/8 rings

2 cloves garlic finely chopped

¼ cup bread crumbs

2 tbsp Parmesan cheese

Salt and pepper

Preheat oven to 400 degrees. Rinse and pat dry chicken breast. Lay chicken out on a cutting board and cover with plastic wrap. Pound the chicken flat with a rolling pin or meat tenderizer. Butterfly if necessary. Season with salt and pepper.

In a small bowl mix together the cream cheese with the chopped herbs and garlic until well combined. Spread the cream cheese mixture on the flattened chicken breast.

In another small bowl combine the bread crumbs and the Parmesan cheese. Lightly sprinkle the bread crumb mixture over the chicken. Roll the chicken breast as tightly as possible into a roll.

Spray a casserole dish with cooking spray. Place sliced onions on the bottom of the dish to form a bed for the chicken breasts. Place chicken on top of onions and top with more onions. Sprinkle everything with the remaining breadcrumb mixture so as to evenly coat.

Place dish on the center rack for 40 minutes or until chicken is done and onions are golden brown. Let cool for 5 minutes before serving.

Serving suggestion, cut into slices and serve with greens and cous cous. Serves 2