2 pounds skinless, boneless chicken breast halves
1 small onion, chopped
1 teaspoon mustard powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried basil
1 small onion, chopped
1 teaspoon dried paprika
1 (16 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
6 green onions, sliced
3 cloves garlic, minced
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a roasting pan and drizzle with olive oil. Place onion, mustard powder, sage, basil, sage, basil, sage, and paprika on chicken pieces. Cover with cheese and chicken pieces. Roast in preheated oven for 20 to 30 minutes or until chicken is cooked through and juices run clear.
Press cream cheese and cheese through a sieve into a gallon plastic bag; pipe thick slices of cream cheese and cheese into the bag.
Remove chicken pieces from roasting pan and transfer to a medium baking dish. Sprinkle corn, mushrooms and onions onto the chicken piece. Drizzle with garlic sage cheese slices and sprinkle with chopped green onion.
Bake uncovered chicken for 30 minutes in the preheated oven. Turn and bake the other side. Cover with foil and bake for another 20 minutes. Serve hot with spaghetti sauce or spaghetti sauce for dipping.