6 skinless, boneless chicken breast halves
1 (11 ounce) package fondue-style cream cheese, softened
1/3 cup chopped onion
1 (8 ounce) package frozen chopped spinach, thawed
1 (6 ounce) can sliced mushrooms
1 (8 ounce) container sour cream
1/2 cup Italian-style cream cheese, softened
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1/2 teaspoon garlic powder
1 dash black pepper
Preheat oven to 325 degrees F (165 degrees C).
To Marinate: Place chicken in a large nonstick plastic bag; seal and crush the meat with a potato masher or fork.
To Sear: Place chicken in a lightly greased 10 inch nonstick skillet. Cook over medium high heat until no longer pink, about 1 minute. Remove skillet and place on a paper-lined baking sheet. Sprinkle with cream cheese, onion, spinach, mushroom, sour cream, Italian-style cream cheese, Worcestershire sauce, hot pepper sauce and garlic powder. Roll chicken pieces in cream cheese mixture to seal.
Bake uncovered at 325 degrees F (165 degrees C) for 20 to 30 minutes, or until internal juices of chicken are no longer pink and juices are well blended.