Preheat oven to 375

Combine all stuffing ingredients in a mixing bowl. Mix well and set aside.

Butterfly chicken breasts creating two lobes (be careful not to cut all the way through). Pound each chicken breast between two pieces of plastic wrap until 1/4"-1/2" thick.

Place 1/4 of cheese stuffing mixture on one side of each chicken breast and fold over other lobe (does not need to seal).

Heat oil in large skillet until shimmering. Dredge chicken breasts in flour and saute' until both sides are golden brown.

Place chicken in baking dish. Bake uncovered for 10-30 minutes until juices run clear and internal temp is at least 165 degrees.

Place onion in saute' pan. After 2 min, add mushrooms. Saute' until onion is translucent.

Carefully pour marsala wine into pan. Stir to loosen chicken drippings. Heat to a simmer.

Add heavy cream and stir. Simmer over low heat until reduced by half.

Spoon sauce over chicken breasts. Pairs well with garlic mashed potatoes.