4 boneless, skinless chicken breast halves
1 (10 ounce) package cream cheese, softened
1 (20 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/4 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C).
Place chicken breasts in a shallow baking dish. Pour in broth, reduce heat to medium-low, and simmer for 15 minutes.
Remove chicken breasts from broth mixture and set aside.Combine cream cheese, chicken broth, cream cheese and mozzarella cheese and stir together in a small bowl. Stir cream cheese mixture into chicken breasts.
Place chicken pieces on a cookie sheet and top with mozzarella cheese, parsley and oregano.
Bake at 450 degrees F (230 degrees C) for 20 minutes or until chicken is cooked through and no longer pink. Flip chicken breasts and cook until juices are no longer pink.