Stuffed Chicken Masala

CHEESE STUFFING:--
110 g smoked provolone or gouda cheese, shredded
450 g mozzarella cheese, shredded
55 g Parmesan cheese, shredded
½ cup bread crumbs
3 cloves garlic, finely minced
Pinch of red pepper flakes, crushed
5-6 sun-dried tomatoes packed in oil, drained & chopped
3 spring onions, finely chopped
¾ cup sour cream
1 tsp SIDS SMOKEY BBQ RUB
SAUCE AND CHICKEN:--
6 boneless, chicken breasts
SIDS SALT & PEPPER to taste
1 tbsp butter
1 tbsp rice bran oil
500 g white button mushrooms, sliced
¼ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 cup 100% white grape juice
1½ cups beef stock
½ cup cream
Garlic mashed potatoes, for serving

Preheat the oven to 175°C.
In a medium bowl, combine SIDS SMOKEY BBQ RUB and all the stuffing ingredients then mix until combined.
Take each chicken breast, pat it dry and season it lightly on both sides with SIDS SALT & PEPPER. Butterfly the chicken through the thickest part (don't slice all the way through) so it opens up into one large, thinner piece of chicken.
Divide the filling into six portions. Press the stuffing onto one side of each chicken breast, covering as much of that side as possible and compressing the stuffing lightly with your hands so it stays together. Fold the other side of the chicken over tightly. It doesn't need to seal completely.
In a large nonstick frypan, heat the butter and oil over medium to medium-high heat until it is hot and rippling. Add the chicken, top-side down to the hot oil in a single layer, without crowding the pan too much, (you'll probably need to do this in two batches) and brown on each side for about a minute, flipping carefully. Repeat with the remaining chicken.
Place the browned chicken in a lightly greased 23x33 cm baking dish. Bake for 20-30 minutes until the chicken is baked through and the juices run clear. (the centre of the chicken, not the cheese stuffing, should reach about 70°C on a thermometer)
While the chicken bakes, add the mushrooms to the hot frypan, (don't clean it out beforehand, let the mushrooms cook in the remaining oil/butter) scraping up any bits of chicken on the bottom of the pan. Sprinkle a little SIDS SALT & PEPPER over the mushrooms. Let them cook down, stirring occasionally, until they have released their juices, 5-6 minutes. Crank the heat up a bit to medium-high.
Stir together SIDS LOW SUGAR RASPBERRY VINEGAR, grape juice and beef stock. Pour into the frypan and use a wooden spoon to scrape up any bits on the bottom of the pan. Simmer the sauce until it reduces by ½. This may take a while, 20 minutes or so, but be patient - it will concentrate the flavour and help thicken. Stir in the cream. Season with SIDS SALT & PEPPER to taste.
Serve immediately; place a chicken breast over a large scoop of garlic, mashed potatoes and top with a spoonful or three of the mushroom sauce.