CHICKEN WITH HOMEMADE HERB CHEESE (Source: unknown) Makes 8 servings
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PREPARE THE CHICKEN 8 large chicken breasts, skinned and boned. This can be done the day ahead. There are two methods of preparation. The first produces the best result. 1) Cut off the thin triangular tip of the breast. Butterfly the breast (slice into two thinner halves, connected at one side, so it opens like a book) and gently flatten, or 2) place the breast between plastic wrap and pound to uniform thickness, but not so much that holes form, and trim to an approximate square. Reserve the trimmed pieces for another use. Refrigerate until ready to assemble. PREPARE THE HERB CHEESE FILLING 1 8 oz pkg cream cheese at room temperature 1/4 cup butter at room temperature 1 1/4 Tbsp milk 1/4 tsp garlic powder 1/4 tsp dried oregano, crumbled 1/4 tsp dried thyme, crumbled 1/4 tsp dried marjoram, crumbled 1/4 tsp dill weed 1/4 tsp dried basil, crumbled 1/4 tsp fresh finely-ground pepper Salt to taste. Mix all the ingredients listed above. You can adjust all the quantities to suit your own taste. Spread on plastic wrap to form a "log" of filling, about 1 inch thick. Roll up and distribute evenly, chill in the freezer for about 1/2 hour. ASSEMBLE THE DISH Snipped Parsley Chopped green onions Heat the oven to 350' F. Lightly grease a 9 X 12 baking dish. Unwrap the "logs" and cut sections sized to fit within the square of chicken breast. Roll up and place the seem side down in the dish. If there is any filling remaining, scatter around the chicken. Bake for 30 minutes. Heat serving plate in the last minute of baking. Remove plate and dish and arrange chicken pieces. Spoon melted filling over top of the chicken. Garnish with snipped parsley and chopped green onions.