Garden Cream Cheese Stuffed Chicken

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.