Chicken Breast stuffed with Portabello, Artichoke, Avocado, Provolone, and Swiss

I had a request for some recipes on my blog. This is for you Tory :- )

First marinade chicken breast in a mixture of olive oil, white wine (Bella Sera Pinot Grigio works nicely), rosemary, thyme, garlic powder, and onion powder. About 2 hours should do. While the chicken marinates, prepare your stuffing as follows: saute portabello mushrooms in olive oil and butter about 3-4 min. each side. Set portabellos aside and remove avacado meat from skin and place in pan. Cut into small pieces and sautee over medium heat until both sides are browned. Add potrabellos and artichoke hearts to avacado and add 1 cup of marinade to mixture. Simmer until liquid is evaporated. Set stuffing aside until chicken is done marinading. To prepare chicken, make 2 inch incision in side of chicken breast, then insert knife into incision and form a large pocket inside of breast. Dice swiss cheese and toss in stuffing mixture then spoon mixture into pocket in chicken breast. Close pocket with toothpicks if necessary. Bake in oven preheated to 425 degrees for 20 min. Cover each breast with slice of provolone and bake for 5 more min. The next step is easy: Serve and enjoy!

16 oz sliced portabello mushrooms
2 medium avacados
20 oz canned artichoke hearts
6 medium boneless skinless chicken breast
1 cup white wine
1/2 cup extra virgin olive oil
1 tsp rosemary
1 tsp thyme
1 tsp onion powder
1/2 tsp garlic powder
4 slices swiss cheese
6 slices provolone
1 tbsp butter 2 tbsp olive oil for sautee