Butterfly 4 – 5 plump chicken breasts and pound them out slightly. Salt and pepper the chicken to desired taste.
Mix following ingredients together for cheese filling-
1/4 c provolone cheese, shredded
6 oz. mozzarella cheese, shredded
1/3 c Parmesan cheese, grated
Dash of salt and pepper
1/3 c bread crumbs
1/3 c sour cream
1/4 t red pepper flakes
2 T sun-dried tomatoes, drained (if in oil) and chopped
1 t fresh garlic, minced
Stuff the cheese filling onto on side of the breast, then fold over the other side of the breast. Secure with toothpicks to hold together.
Season 1 1/2 c flour with salt and pepper on a plate. Dredge both sides of chicken in flour and shake off excess. Allow to rest for 10 – 15 minutes.
In a large fry pan on medium heat with olive oil added saute chicken until golden on both sides. Place chicken in baking pan lined with foil.
Bake in a 350 degree oven for about 15 minutes or until cooked thoroughly.
In the same pan used to sear the chicken, saute 1/2 chopped, medium onion and 1-2 c sliced mushrooms until onions are translucent. Add 2 c of Marsala wine and scrape bottom of pan to pick up the bits from the chicken. Pour in 1 cup of heavy cream and stir to combine.
Simmer on low 10 minutes until reduced to a sauce-like consistency. It should reduce by half. Season with salt and pepper.
Place chicken on plates and pour sauce over chicken. Garnish with sliced scallions and/or grated Parmesan. Serve with garlic mashed potatoes or pasta.
