Double the Spoonfuls

0 Preheat oven to 350°F.
2 Season both sides of chicken breasts with salt, pepper, and half of the dried oregano, thyme, and basil, making sure to rub it over the sides of the chicken so it sticks.
4 In a medium skillet, heat olive oil over medium high heat. Add chicken and cook until golden on each side. Once cooked through remove to a bowl and shred then set aside.
1 In a large bowl stir together cream cheese, sour cream, garlic powder, onion powder, the remaining dried oregano, thyme, and basil, crushed red pepper, grated parmesan, sun dried tomatoes, 3/4 cup of the mozzarella, fresh basil, and a squeeze of lemon juice, mixing until very well combined. Evenly stir in the shredded chicken.
3 Spread the dip into a shallow baking dish. Top with the remaining 1 cup mozzarella and the shredded parmesan. Bake for 20-25 minutes until bubbling and golden. Broil for 2-3 minutes if needed, watching closely.
5 Remove from oven and top with additional sun dried tomatoes, basil, and crushed red pepper. Serve immediately with toasted bread slices or pita chips!