3 eggs, beaten
1 cup butter, melted
1/4 cup finely chopped onion
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 (8 ounce) package cream cheese, softened
1 (2 ounce) package cream cheese, softened
1 (1 ounce) envelope instant vanilla pudding mix
In a medium bowl, mix eggs, chopped onion, garlic powder, salt, pepper, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano, basil, oregano and basil. Mix thoroughly.
Prepare crust according to package directions using eggs, melted butter, onion and garlic powder. Set aside.
In a large bowl, beat cream cheese until smooth and creamy. Beat in cream cheese mixture. Mix into cream cheese mixture, then add pudding mix. Fold over mixture to seal.
Arrange stuffed chicken breasts on plate in a single layer. In a medium bowl, mix cream cheese mixture with egg and cream cheese mixture. Cover and refrigerate at least 8 hours.
Remove chicken from refrigerator. Discard remaining gelatin. Mix cream cheese mixture into cream cheese mixture. Chill mixture in refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix cream cheese mixture with cream cheese mixture, then add egg and cream cheese mixture. Fold over mixture to seal. Pull chicken into 1/4 inch strips. Seal edges of strips with metal wrap. Stretch strips to 1/4 inch thick. Place breasts on ungreased baking sheet.
Bake 10 to 12 minutes in the preheated oven, or until chicken is cooked through. Serve chicken warm, or refrigerate.