1 (4 ounce) can cherry pie filling
2 (6 ounce) cans chicken broth
2 tablespoons beef bouillon granules
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground black pepper
12 skinless, boneless chicken breasts
1 1/2 cups milk
1 (1 pound) loaf white bread, cubed
Preheat oven to 350 degrees F (175 degrees C).
Mix cherry pie filling, broth, bouillon, salt, paprika, pepper and chicken into a small mixing bowl. Pour over chicken; transfer to individual muffin plates.
Place mushrooms and onions over chicken in a large resealable plastic bag; pipe holes in chicken, pressing dry against the sides. Sprinkle mushrooms and onions with thyme to form an under-bowl. Pour the cherry filling mixture over chicken.
Bake chicken in preheated oven for 20 to 25 minutes.
Remove egg from baking and reserve for filling. Fry chicken breast in ante-top skillet until thawed; drain juices.
Mix together blue cheese and remaining cherry filling mixture; pour into chicken. Sprinkle chicken with remaining thyme and Parmesan cheese.
Bake about 20 minutes, until chicken is cooked through and juices run clear. Remove bird from oven, and brush chicken with remaining thyme.