Step 1

Pre-heat oven to 350°F. COMBINE all cheese stuffing ingredients in a mixing bowl.

Step 2

BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.

Step 3

PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

Step 4

FOLD over other lobe of chicken breast; does not have to seal.

Step 5

HEAT large sauté pan over medium heat.

Step 6

ADD olive oil and heat until shimmering.

Step 7

PLACE flour in a shallow pan and season to taste with salt and pepper.

Step 8

DREDGE stuffed chicken breasts in flour, shaking off excess.

Step 9

SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

Step 10

REMOVE chicken from pan and place in a baking dish.

Step 11

BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.

Step 12

ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.

Step 13

DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.

Step 14

HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

Step 15

PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

Step 16

SERVE with your favorite garlic mashed potato recipe.