Sour Cream and Chive Stuffed Chicken

I found an interesting recipe in one of my books, but didn't really like certain aspects of it, so I made up my own that I thought was easier :-)

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 2  tablespoons  chopped fresh chives
• 8  ounces  parmesan with garlic and herbs cream cheese
• 2⁄3 cup  breadcrumbs
• 2⁄3 cup  garlic mashed  potato flakes
•  fresh cracked pepper, medly
• 2⁄3 cup milk

Directions

1. Pre-heat oven to 350 degrees.
2. Mix together the bread crumbs and potato flakes and place on plate.
3. Wash and trim the chicken, then slice each breast open from the side so it sits open like a butterfly.
4. Spread cream cheese on the inside of each breast and sprinkle chives on.
5. Close the breast, then dip in milk, then dip in breading.
6. Spray a baking rack with non-stick spray, then place the breasts on the rack (baking in a casserole dish will give you a moist bottom).
7. Place the rack on top of a cookie sheet or foil to catch anything that might fall through.
8. Sprinkle with fresh cracked pepper.
9. Bake at 350 degrees for 30-35 minutes or until chicken is white on the inside.