2 pounds skinless, boneless chicken breast halves
2 cups chopped onion
2 cups celery
1 cup chopped green bell pepper
1 cup shredded mozzarella cheese
3 tablespoons all-purpose flour
1/4 cup milk
1/2 teaspoon dried parsley, crushed
1 teaspoon salt
3 1/2 teaspoons dried basil
1/2 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a shallow baking dish. Pour chicken broth into pan. Sprinkle with onion, celery and green pepper. Cover with cheese, then sprinkle with flour. Sprinkle with parsley, salt and basil. Cover and refrigerate for 5 hours.
Remove chicken and bone stock. Add water to pan and simmer on medium heat for 10 to 15 minutes. Drain chicken and turn into a platter.
Meanwhile, in a large skillet, heat 4 tablespoons vegetable oil over medium heat. Add chicken and stir fry for 5 minutes on each side, until chicken is cooked through. Transfer to a 9x13 inch baking dish.
Add chicken broth, cream cheese, bread crumbs and parsley. Mix well and pour mixture over the chicken mixture. Cover and refrigerate for 2 hours.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Remove chicken from refrigerator. Combine chicken mixture with cream cheese, bread crumbs and parsley.
Bake covered at 400 degrees F (200 degrees C) for 60 minutes. Remove from oven and sprinkle with basil, sage and garlic powder. Bake for 2 to 4 minutes longer until chicken is cooked through. Reduce heat to 350 degrees F (175 degrees C). Discard thyme and sage.
Return chicken to oven and bake uncovered for 12 to 15 minutes, until chicken is cooked through and juices run clear.
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