1/2 8 oz. package Italian blend shredded cheeses
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
½ red bell pepper, finely chopped
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper
1/2 large yellow small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8 oz container of mushrooms, thinly sliced
Salt and pepper, Garlic powder, & Oregano to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
Pre-heat oven to 350°F and have a baking dish ready.
Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves that are connected at center. Place each breast in a large storage bag and pound it with the flat side of a meat mallet until ¼” – ½” thick.
Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess.
Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal.
In a cast iron skillet over medium heat, add oil and heat until shimmering.
Sauté the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand.
Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F.
Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley (optional). Sauté until the onions are translucent and the mushrooms begin to caramelize.
Add the Marsala wine to the skillet to de-glaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.
 * You may have some extra cheese stuffing leftover. One way to use it up is to top slices of Italian bread and bake until the cheese melts – it makes a great snack or appetizer! Or use it as a cold or hot dip!