Olive Gardens Stuffed Parmesan Chicken

Cheese Stuffing:
1 c mozarella cheese shredded
1/4 c parmesean cheese grated
1/2 c breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 T sundreied tomatos
1/3 c green onions sliced thinly
3/4 c sour cream
1/2 tsp salt
1/2 tsp black pepper

Sauce:
1 small onion thinly sliced
8 fl oz heavy crfeam
1 c marsala wine
1 lb button mushrooms slices ( 6 cups)
salt and pepper to taste

2 lbs boneless chicken breasts
4 oz olive oil
2 cups flour

Heat oven to 350

1- combine all ingredients in mixing bowl for stuffing.
2- butterfly thickest section of chicken breasts to create 2 lobes , pounmd breasts until 1/4 to 1/2 inch thick.
3- place flattened chicken on plate and place stuffing on each, press stuffing down so it resembles a hockey puck.
4. Fold over other lobe of chicken breast
5. heat skillet over medium heat
6. add olive oil
7 place flour in shallow pand and season to taste with salt and pepper
8. Dredge stuffed chicken breasts in flour
9 saute chicken breast in oil until each side is golden brown
10 remove chcken and place in baking dish
11- bake for 10-2- minutes or until juices run clear and center of chicken reaches 165
12- add onions to skillet and stir to loosen chicken drippings, after 2 minutes add mushrooms, and saute until onions are clear.
13- add Chicken stock to deglaze pan
14- add cream simmer on low heat until reduced to half and sauce is thickened. You can season sauce with garlic or salt and pepper. Add 1/2 to 1 cup marsala wine and let alcohol cook out. simmer until thick.
15- place chcine on plate and top with sauce.
16 Serve with garlic mashed potatoes

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