2 tablespoons butter, softened
2 tablespoons Italian-style seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
5 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
3 red onions, thinly sliced
1 (8 ounce) package shredded mozzarella cheese
1 tablespoon hot Italian pepper sauce
In a large skillet over medium heat, butter the outside of the chicken breasts. Remove chicken breasts from skillet. While the chicken breasts are cooking, place the flour into a small bowl, and add to skillet. Cook over medium heat for about 15 minutes, stirring constantly.
Meanwhile, in a large bowl, beat cream cheese until smooth. Stir in milk, and mix into cream cheese mixture.
While the chicken breasts are cooking, mix together the flour, cream cheese, Parmesan cheese, and hot Italian pepper sauce. Cook over medium heat for about 1 minute, stirring and scraping bowl occasionally.
When the chicken breasts are cooked, transfer them into a medium skillet with 2 tablespoons of cream cheese mixture in the center. Cook over medium high heat until the chicken is crisp, golden brown, and juices run clear. Drain on paper towels, and serve immediately.
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