Pre-heat oven to 350°F. 1) COMBINE all cheese stuffing ingredients inside a mixing bowl. 2) BUTTERFLY thickest portion of chicken breasts to produce 2 lobes. Pound each breast between 2 sheets of plastic wrap until ” - ” thick. 3) PLACE flattened chicken breasts on the plate and put preferred quantity of stuffing on a single lobe of every chicken white meat. Lightly press stuffing lower therefore it resembles a hockey puck. 4) FOLD over other lobe of chicken white meat doesn't have to close. 5) HEAT large saut pan over medium heat. 6) ADD essential olive oil as well as heat until shimmering. 7) PLACE flour inside a shallow pan and season to taste with pepper and salt. 8) DREDGE stuffed chicken breasts in flour, trembling off excess. 9) SAUTE chicken breasts with preheated oil, cooking until both sides is golden brown. 10) REMOVE chicken from pan and put inside a baking dish. 11) BAKE for 10-twenty minutes, or until juices run neat and center of chicken reaches 165°F. 12) ADD onions to saut pan, and stir to release chicken drippings. After 2 minutes, add mushrooms and saut until onions are translucent. 13) DEGLAZE pan with Marsala wine – make certain to include drippings from bottom of pan. 14) HEAT wine to some simmer and add heavy cream. Simmer on low heat until reduced by half. 15) PLACE cooked chicken breasts on the plate and top each with onions, mushrooms and sauce. 16) SERVE together with your favorite garlic clove mashed potato recipe.