Make deep horizontal slits in chicken breasts - ie pockets or envelopes. Marinade chicken breasts in italian vinegrette for about 1-2 hours, longer is okay too. Make sure to saturate the inside and outside of the chicken with marinade.
Chicken Filling : In a pan over medium heat with a table spoon of olive oil saute minced onion, celery, garlic & mushrooms until tender, about 6-7 minutes. Turn off heat. Add chopped cilantro, rosemary, basil and sun dried tomatoes, stir to wilt fresh ingredients, if using dried just toss in the ingredients. Then stir in cream cheese & chili paste, allow to melt thouroughly and then set aside in pan.
Preheat oven to 450.
In a deep baking dish add a thin layer of marinara sauce (keeps chicken from burning) and then sprinkle in a small handful of grated mozzarella cheese, set aside.
Take chicken out of marinade and let drip dry, you can toss the marinade. Use a spoon to fill the chicken pockets with sauted filling and set into the prepared baking dish. You may have leftover filling, save it. On top of the chicken sprinkle in a generous handful of crushed crunchy onions.
If you have leftover sautee filling stir it into the remaining marinara sauce and pour all around chicken in the baking dish.
Bake at 450 for about 1 1/2 hours
Pull baking dish out of the over and layer the remaining crushed onions and mozzarella cheese over the chicken. Bake an additional 15-20 minutes until bubbly.
Serve with sprinkled parmasean cheese.