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1
Make deep horizontal slits in chicken breasts - ie pockets or envelopes.
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2
Marinade chicken breasts in italian vinegrette for about 1-2 hours, longer is okay too.
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3
Make sure to saturate the inside and outside of the chicken with marinade.
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4
Chicken Filling : In a pan over medium heat with a table spoon of olive oil saute minced onion, celery, garlic & mushrooms until tender, about 6-7 minutes.
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5
Turn off heat.
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6
Add chopped cilantro, rosemary, basil and sun dried tomatoes, stir to wilt fresh ingredients, if using dried just toss in the ingredients.
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7
Then stir in cream cheese & chili paste, allow to melt thouroughly and then set aside in pan.
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8
Preheat oven to 450.
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9
In a deep baking dish add a thin layer of marinara sauce (keeps chicken from burning) and then sprinkle in a small handful of grated mozzarella cheese, set aside.
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10
Take chicken out of marinade and let drip dry, you can toss the marinade.
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11
Use a spoon to fill the chicken pockets with sauted filling and set into the prepared baking dish.
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12
You may have leftover filling, save it.
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13
On top of the chicken sprinkle in a generous handful of crushed crunchy onions.
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14
If you have leftover sautee filling stir it into the remaining marinara sauce and pour all around chicken in the baking dish.
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15
Bake at 450 for about 1 1/2 hours
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16
Pull baking dish out of the over and layer the remaining crushed onions and mozzarella cheese over the chicken.
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17
Bake an additional 15-20 minutes until bubbly.
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18
Serve with sprinkled parmasean cheese.
