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Preheat oven to 350F.
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Combine all cheese stuffing ingredients in a large bowl.
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Butterfly thickest section of chicken to create two lobes. Put on a plate and place desired amount of cheese stuffing on one half of the chicken breast.
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Place 2 cups of flour in a bowl and season to taste with salt and pepper. Dredge chicken in flour and shake off the excess flour. Place stuffed chicken breast in saute pan with the preheated oil.
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Cook each side until golden brown. Remove from the saute pan and place them in a baking pan and put into the oven for 10-20 minutes.
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Bake until the juices run clear and stuffing and center reach a temperature of at least 165F.
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Sauce: Add the onions to the saute pan. Stir with spatula. After 2 minutes add the mushrooms. Saute the mixture until the onions are translucent. Deglaze the saute pan with the marsala wine. Bring wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
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Place cooked chicken on plate and top with onions, mushrooms and sauce.
