Step 1

Preheat oven to 350°F.

Step 2

Combine all cheese stuffing ingredients in a mixing bowl. Mix well. Set aside.

Step 3

Butterfly thickest section of chicken breasts to create 2 lobes.

Step 4

Pound each breast between 2 sheets of plastic wrap until 1/4 - 1/2-inch thick.

Step 5

Place flattened chicken breasts on a plate.

Step 6

Place desired amount of cheese stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.

Step 7

Fold over other lobe of chicken breast - It does not have to seal.

Step 8

Heat a large sauté pan over medium heat.

Step 9

Add olive oil. Heat until shimmering.

Step 10

Place flour in a shallow pan. Season, to taste, with salt and pepper.

Step 11

Dredge stuffed chicken breasts in flour, shaking off excess.

Step 12

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

Step 13

Remove chicken from pan and place in a baking dish.

Step 14

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

Step 15

Add onions to sauté pan and stir to loosen chicken drippings.

Step 16

After 2 minutes, add mushrooms. Sauté until onions are translucent.

Step 17

Deglaze pan with Marsala wine – make sure to scrape flavorful drippings from bottom of pan.

Step 18

Heat wine to a simmer.

Step 19

Add heavy cream. Simmer on low heat until reduced by half.

Step 20

Place cooked chicken breasts on a plate.

Step 21

Top each with sauce. Be sure to include several onions and mushrooms on each.

Step 22

Serve with Olive Garden's Garlic Mashed Potatoes (See link below).