Recipe sharing

This is a chicken dish that I make all the time. When I tell people I'm making it, everyone in the house eats. It's also guaranteed not to be dry!

6 boneless skinless chicken breasts
1 bottle of balsamic vinaigrette dressing
1 jar spaghetti sauce (or you could make your own)
1 block of cream cheese
1 small onion
1 bag of mozzarella cheese
1tsp Oregano
1tsp Basil
1tsp Italian seasoning
1tsp Savory
1tsp Salt
1tsp Pepper
1tsp of Sugar
1tsp of Parmesan Cheese

Marination:
- put boneless skinless chicken breast in a ziplock back with half bottle of balsamic vinaigrette dressing. Let sit for four hours, turning the back over during that time to allow all the chicken to soak

Preparation:

- Preheat the oven to 350.
- Chop onion into chunks and break apart.
- Put sauce on the stove and add Oregano, Basil, Italian Seasoning, Savory, Salt, pepper, Sugar, and Parmesan Cheese. Allow to simmer for 30 minutes.
- Place chicken in casseole dish and bake at 350 for 35 minutes
- Slice 6 pieces of cream cheese.
- Switch oven over to Broil and remove chicken from oven
- Add salt and pepper to chicken
- Cover chicken with the cream cheese, a small slice will work
- Put chicken back into the oven for approx 10 minutes or until the chicken and cheese begins to brown
- Remove chicken once brown and pour sauce over the top and sprinkle mozzerella cheese over the top
- Place back in the oven for ten minutes once more
- When ten minutes is up, remove and allow to cool for two minutes which allows the cheese to settle, then serve.

I have been known to serve the chicken with pasta and rice pilaf. It's really whatever you would prefer.