Place all ingredients in a large bowl and mix together. The cream cheese will help the mixture stay together in a ball and not go flying all over when you stuff the chicken with it.
Place a large chicken breast on the counter, cover with plastic wrap and pound until it is thin and even. Sprinkle with S&P Place a ball of stuffing in the center and wrap the chicken around to seal the edges. To secure, wrap in plastic wrap and place in the freezer for about 15 minutes, just long enough for the outside of the chicken to freeze and seal the stuffing inside.
Bake at 350-degrees on a pie pan with a little water in the bottom, until the chicken is cooked all the way through. Serve atop sauteed spinach. You may serve this with garlic beurre blanc or sun dried tomato mushroom jus.
2 cups mozzarella cheese, shredded
2 tablespoons sliced sun-dried tomatoes
1 teaspoon minced garlic
1/2 cup fresh basil, sliced thin
1 teaspoon fresh ground pepper
1 teaspoon kosher salt
2 tablespoons cream cheese
2 large chicken breasts 6-8 ounce each