Chicken Stuffed with Cream Cheese and Chives

Finding yourself stuck in a rut when it comes to preparing chicken breasts? Shake up your routine with this simple recipe. Cream cheese can be found in many of our kitchens, but if you don't happen to have chives, simply switch it up. Try dried seasoning such as Italian dried herbs, garlic powder, chopped onion or whatever sounds delicious to you. Serve with your favorite vegetable, potato, rice or a side of crusty French bread.

Ingredients
Four boneless, skinless chicken breasts (thawed)
1 1/2 tbsp. olive oil
Salt and pepper
1/2 cup cream cheese (I used light to save calories)
1 tbsp. fresh chives, finely-chopped
1/4 tsp. garlic powder

Directions

Preheat oven to 350 degrees . Using two sheets of wax paper or plastic wrap (one on top, one on bottom), cover chicken and pound until thin . Mix together cream cheese, chives and garlic powder . In the center of each chicken breast, place 1/4 the cream cheese mixture . Roll up the meat and secure with toothpicks . Salt and pepper the outside of each chicken breast . Heat oil in pan over medium heat . Place chicken in pan and cook for 3-4 minutes on each side (enough time to achieve a golden sear on each side) . Remove pan from burner and place inside oven . Bake at 350 degrees for 30 minutes or until chicken is cooked through . When finished, remove chicken and allow to rest 5 minutes . Serve with extra chives sprinkled on top for garnish, if desired

NOTE: Be sure to use a pan that is oven-safe. I chose to use a stainless steel pan with stainless steel handle. Please remember that the pan's handle will be HOT when removing it from the oven. (I know, I know, but grabbing the handle is a force of habit!)