Cheese Stuffed Chicken Breast

Crisp and Crunchy

4   Chicken Breasts, skinless and boneless
1 tsp 5 ml   Rosemary
1 tsp 5 ml   Thyme
1 tsp 5 ml   Garlic Powder
0.5 tsp 2 ml   Black Pepper
4 oz 100 g   Cream Cheese
1 tbsp 15 ml   Parsley, chopped
0.3 cup 90 ml   Breadcrumbs
2 tbsp 30 ml   Parmesan cheese, grated
1 large   Egg
1. Cut the chicken lengthwise, creating a pocket in the middle. Be careful not to cut right through.

2. Mix the rosemary, thyme, garlic powder, pepper and finely chopped parsley into the cream cheese. Spoon the cream cheese filling into each pocket, and press the edges of the chicken back together.

3. Stir the breadcrumbes and parmesan cheese together in a shallow dish. Likewise, beat the egg in a shallow dish. Dip the chicken into the egg, and then roll evenly into the breadcrumb mixture.

4. Bake the chicken in a 375*F oven for about 30 minutes, or until crisp and golden.