Instructions: Place the chicken breasts on a flat surface and, on each, cut a "pocket" into one edge at the thickest part. Season breasts with pepper, garlic powder and salt, and set aside.

In a large skillet over medium-high heat, heat butter and saute mushrooms and garlic for two minutes. Add sherry and saute for two additional minutes. Remove from heat and let cool. Drain mushrooms and garlic, then combine with gorgonzola cheese, salt and pepper in a medium bowl.

For each chicken breast, open pocket and stuff with enough mushroom-cheese mixture to evenly fill pocket, about 1/2-inch thick. Place slices of red bell pepper in pocket. Fold sides of breast downward and place, "seam" side down, in a baking dish. Place rolled breasts in a 400 degree oven for 20 to 25 minutes, or until cheese begins to run.

To serve, arrange any leftover stuffing on plate, slice breast in half and place over leftover stuffing. Serve with rice and vegetables.

Serves 4.

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