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1
Preheat oven to 350 degrees.
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2
In a medium bowl, stir together the softened cream cheese, softened butter or margarine, half and half or light cream, garlic powder, oregano, thyme, marjoram, dillweed, basil and dash of pepper.
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3
Stir until the mixture is well blended and smooth; set aside.
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4
Rinse the chicken breast halves under cold running water; pat dry with paper towels.
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5
Place each breast half, boned side up, between 2 pieces of heavy duty clear plastic wrap.
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6
Working from the center out to the edges, lightly pound the chicken breasts with the flat side of a meat mallet until the chicken is 1/4 inch thick.
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7
Remove the plastic wrap.
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8
Place 1 heaping tablespoon of the cream cheese mixture in the center of each flattened chicken breast half.
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9
Wrap the chicken breast around the cream cheese filling; secure with wooden toothpicks.
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10
Place the filled chicken breasts, seam side down, in a 2 quart square baking dish.
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11
Season the chicken with the freshly ground pepper and salt to taste.
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12
Bake in the 350 degree oven about 30 minutes, or until the chicken is tender and no longer pink.
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13
Spoon any melted cream cheese in the baking dish over the chicken.
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14
Serve hot.
