2 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
2 large onions, peeled and sliced
1/2 teaspoon garlic powder
2 teaspoons dried rosemary
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
1 teaspoon dried rosemary
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried rosemary, crushed
1 tablespoon dried rosemary
1 tablespoon dried rosemary, crushed red pepper flakes
1 cup chicken broth
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms, drained
1 (4.5 ounce) can mushrooms, drained
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1 cup chopped green onions
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large (2 inch) shallow baking dish. Heat oil in a large skillet over high heat. Add chicken and brown on all sides; drain on paper towels.
Whisk together onions, garlic powder, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, sage, rosemary, basil, oregano, no tomatoes, no onions, no peppers
In a medium mixing bowl, beat cream cheese until smooth. Shape into a roughly 2 inch rectangle. Chill entire rectangle, adding liquid as necessary to keep from sticking.
Bake at 350 degrees F for 10 to 15 minutes or until knife inserted in center
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