Stuffed Chicken Marsala - cooking recipe

Ingredients

cheese, stuffing -
1/2 cup diced provolone cheese
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup breadcrumbs
1/4 teaspoon red pepper flakes, crushed
3/4 cup sour cream
1/2 teaspoon pepper
1/2 teaspoon salt
marsala, sauce -
1 small onion, cut in half and thinly sliced
2 cups marsala wine
1 cup heavy cream or 1 cup whole milk
2 cups button mushrooms, thinly sliced
2 lbs boneless skinless chicken breasts
4 tablespoons olive oil
1 cup flour

Preparation

Pre-Heat oven to 350 degree's.
Combine all cheese stuffing ingredients in a mixing bowl and set aside.
Sliced chicken in half - pound each piece of chicken with a mallet till 1/4 \" thick.
Place a couple of tablespoons of cheese mixture at one end of the chicken and roll up.
Dredge all completed chicken rolls in flour seasoned with salt and pepper.
Saute chicken with pre-heated oil cooking until each side is golden brown. Transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's.
Add onions to saute pan and stir to loosen chicken drippings. After 2 minutes add mushrooms and saute until onions are translucent.
Deglaze pan with Marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. Heat wine to a simmer and add cream or milk. Simmer on medium heat until wine and cream have thickened and reduced by half.
Place cooked chicken breasts back in the wine sauce and spoon sauce over.
I served this meal over cooked thin pasta and crusty garlic bread!