(Prep time: 30 minutes, baking time: 30 minutes)
4-6 boneless, skinless chicken breasts or thighs
¼ cup flour
2 Tablespoon dried oregano or basil, divided
½ teaspoon salt
1 teaspoon paprika
2 Tablespoons, olive oil
1 medium onion, diced
1 (15 ounce) can diced tomatoes
6 ounces, softened cream cheese
1/3 cup skim milk
1 Tablespoon, softened butter
½ cup, parmesan cheese
Combine flour, 1 Tablespoon of dried oregano, salt and paprika in a shallow dish. Heat olive oil in a large skillet. Dredge each piece of chicken in flour mixture and place in heated skillet. Brown both sides of chicken and transfer chicken to a 9x13x2” glass baking dish.
In the same skillet, sauté the onions, add the un-drained tomatoes and 1 Tablespoon of dried oregano. Simmer for 5-10 minutes. Meanwhile, in a small bowl, combine cream cheese, milk and butter. Spread the cream cheese mixture over each piece of chicken. Pour the tomato mixture over the cream cheese coated chicken and sprinkle Parmesan cheese on top. Bake uncovered at 350° for at least 30 minutes or until chicken is thoroughly cooked.
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