Olive Garden Stuffed Chicken Marsala

INGREDIENTS:

For the chicken:
3 boneless chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
For the cheese filling:
1/2 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese
3/4 cup Italian style bread crumbs
2 tablespoons melted butter
1 tablespoon roughly chopped sundried tomatoes
1 tablespoon chopped fresh Italian parsley
For the sauce:
3 tablespoons butter
8 ounces sliced baby bella mushrooms
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons all-purpose flour
1 cup dry Marsala wine
1/4 cup heavy cream
For Serving:
8 ounces spaghetti or linguine cooked according to package instructions
fresh Italian parsley for garnish

DIRECTIONS:

For the chicken:
Preheat your oven to 275°F (135°C).
Slice the chicken breasts in half by slicing them horizontally through the thickest part. Season the chicken breast halves on both sides with salt and pepper.
Heat the 1 tablespoon of olive oil in a large non-stick skillet. Sear the chicken breast halves on both sides for 5-6 minutes or until cooked through. You may have to work in batches of 2 or 3 chicken breast halves at a time.
Transfer the cooked chicken breast halves on a sheet tray and set aside.
For the cheese filling:
In a small bowl, combine the parmesan cheese, mozzarella cheese, bread crumbs, melted butter, sun-dried tomatoes, and italian parsley. Mix well to create the cheese filling.
Divide the cheese filling evenly among 3 of the chicken breast halves, placing it in the center of each breast and spreading evenly. Place the other chicken breast halves on top of the cheese filling.
Place the baking sheet with the stuffed chicken in the preheated 275°F (135°C) while you make the sauce. This will keep the chicken warm and melt the cheese filling.
For the sauce:
In the same skillet you seared the chicken in, melt the 3 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, or until tender and browned …