If using boneless skinless chicken Butterfly and pound to about 1/4 inch thick. Bone in: Slice chicken half way through and leave the bottom in tact (it should look like a boat)

Brush outer layer of chicken with olive oil and season with chicken seasoning and pepper, set aside

Slice onion, broccoli and mushrooms into small pieces and sauté in the butter until veggies are soft and onion is translucent

Season to taste with Italian seasoning, basil leaves, pepper, oregano and soul seasoning

Remove veggie mixture from skillet to deep bowl for stirring. Add half the cheddar cheese and half the Italian cheese to veggie mixture and stir until well blended

Carefully and equally stuff each chicken breast with veggie mixture be sure to leave open side up

Sprinkle remainder of cheddar cheese on top of chicken breasts followed by remainder of Italian cheese you can use toothpicks to hold the chicken "boats" closed but be sure to remove them all before eating

Season the top of the chicken with a dash of Weber garlic and herb seasoning, Italian seasoning, basil leaves, pepper and oregano

Bake at 350°F for one hour (or until chicken is no longer pink and juices run clear, depending on thickness) drain juice from pan

Turn oven off and Turn broiler on high and broil for the last 10-15 minutes checking constantly as broilers are quick to burn

Remove from oven, let cool and enjoy