Preheat oven to 350.

Place flour in a shallow bowl and season with salt and pepper.

Slice a "pocket" into each chicken breast. Place 1 oz of cheese into each piece of chicken. Roll each piece of chicken in the seasoned flour to coat.

Heat olive oil in a large non stick skillet, over medium/high heat. Add chicken and brown on both sides (about 4 minutes per side). Transfer chicken to baking sheet and finish cooking in oven (about 10 minutes).

While chicken is in oven, return skillet back to heat and add mushrooms. Cook just 3-5 minutes, stirring often, until browned. Pour in the marsala wine to deglaze the pan, stirring up any bits stuck to the bottom of the pan. Cook 5-6 minutes to reduce. Add in the stock, parsley and butter.

Add chicken back to pan, reduce to medium heat and cook 5 more minutes.

Place chicken over cooked pasta and spoon mushrooms and sauce over the top.