Step 1

Preheat your oven to 275°F (135°C).

Step 2

Slice the chicken breasts in half by slicing them horizontally through the thickest part. Season the chicken breast halves on both sides with salt and pepper.

Step 3

Heat the 1 tablespoon of olive oil in a large non-stick skillet. Sear the chicken breast halves on both sides for 5-6 minutes or until cooked through. You may have to work in batches of 2 or 3 chicken breast halves at a time.

Step 4

Transfer the cooked chicken breast halves on a sheet tray and set aside.

Step 5

In a small bowl, combine the parmesan cheese, mozzarella cheese, bread crumbs, melted butter, sun-dried tomatoes, and italian parsley. Mix well to create the cheese filling.

Step 6

Divide the cheese filling evenly among 3 of the chicken breast halves, placing it in the center of each breast and spreading evenly. Place the other chicken breast halves on top of the cheese filling.

Step 7

Place the baking sheet with the stuffed chicken in the preheated 275°F (135°C) while you make the sauce. This will keep the chicken warm and melt the cheese filling.

Step 8

In the same skillet you seared the chicken in, melt the 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, or until tender and browned.

Step 9

Stir in the minced garlic and salt, cooking for an additional 1 minute.

Step 10

Stir in the 2 tablespoons of flour, mix until well combined, cooking for an additional 2 minutes.

Step 11

Pour in the marsala wine, stir to combine with flour and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes or until the sauce has thickened and reduced slightly.

Step 12

Stir in the heavy cream and cook for an additional 2-3 minutes, or until the sauce has thickened.

Step 13

To serve, place the cooked pasta on a plate, top with a stuffed chicken breast, and spoon the marsala sauce over top. Garnish with fresh italian parsley, enjoy!