Stuffed Chicken Marsala

Ingredients 
 Cheese Stuffing 
 
 1/2 cup smoked shredded cheese (provolone or gouda) 
 8 oz pkg mozzarella cheese, shredded 
 1/4 cup Parmesan cheese, grated 
 1/2 cup breadcrumbs 
 1 tsp fresh garlic, minced 
 1/4 tsp red pepper flakes 
 2 Tbsp sun-dried tomato flakes (drain first if in oil) 
 1/3 cup green onions, thinly sliced 
 3/4 cup sour cream 
 1/2 tsp salt 
 1/2 tsp black pepper 
 
 Sauce 
 
 1 small onion, cut in half and thinly sliced lengthwise 
 24 fl oz Marsala wine 
 8 fl oz heavy cream 
 2 small containers button mushrooms, thinly sliced (6 cups) 
 Salt and pepper to taste 
 
 2 lbs skinless, boneless chicken breasts, 4 fl oz olive oil, 2 cups all-purpose flour 
 Instructions 
 
 Preheat oven to 350F 
 Combine cheese stuffing ingredients 
 Butterfly chicken breasts, pound until 1/4 - 1/2 inch thick 
 Place cheese stuffing in chicken and fold other lobe of breast over. Do not have to seal 
 Heat olive oil in pan 
 Place flour in shallow dish, season with salt and pepper 
 Dredge chicken in flour 
 Saute breasts in oil until each side is golden brown 
 Remove from pan and place in baking dish 
 Bake chicken 20 minutes 
 Add onions to saute pan and stir to loosen drippings 
 After 2 minutes, add mushrooms and saute 
 Deglaze pan with Marsala wine 
 Heat wine to simmer and add heavy cream 
 Simmer on low until reduced by half 
 Serve with noodles