Recipe: Butterfly the chicken breasts and pound them very lightly between two pieces of plastic wrap. Season with salt and pepper. Place the ham, provolone cheese and cream cheese on one side of each breast and flip the other half over the stuffing to close them. Pound lightly over the closing of the two sides to seal the chicken stuffing inside. Brush each breast with some garlic flavored oil and sprinkle with chopped parsley. Dredge each stuffed chicken breast gently in the flour and fry them in the preheated oil for about 3 minutes for each side, turning them carefully just once. Place the stuffed chicken breast in a plate and keep warm. Remove most of the oil from the frying pan and with the remaining oil saute the mushrooms and shallots for 3 minutes. Deglaze with the Marsala wine and add the cream. Reduce the sauce to the desired consistency and taste for salt. Serve the stuffed chicken breasts with a side of your choice and pour the Marsala sauce over them.

Savour all the amazing flavors of the Italian and Mediterranean cuisines!!!