Cream Cheese Stuffed Chicken

2 boneless skinless chicken breast halves 

2 tablespoons softened 1/3 Fat cream cheese

4 tablespoons chopped fresh Oregano, Sage, or Basil

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Paprika

1/3 cup flour

1 egg, beaten with 1 teaspoon water

1/4 cup plain dried breadcrumbs

1/4 cup grated parmesan cheese

1/4 teaspoon garlic powder

Preheat oven to 350 degrees.

Flatten open chicken breasts; spread 1 tablespoon of cream cheese on one half of each breast.  Evenly distribute the Oregano, Basil, or Sage on top of that and season with salt and pepper.

"Fold" the chicken breasts back up and press tightly, tucking in cream cheese.

In a shallow dish, combine the 1/2 teaspoons salt and pepper, paprika and flour.

In another dish, pour the beaten egg mixture.

In a third dish, combine bread crumbs, garlic powder and Parmesan cheese.

First dip chicken breasts in beaten egg mixture, then flour mixture, then bread crumb mixture.  Place chicken on a lightly greased baking sheet, bake, uncovered, for 30 minutes or until cooked through (no pink) and tender.  Serve with side of your choice.