Slice the chicken breasts through the middle lengthways, being careful not to cut all the way through. Spread open the chicken, layer 2 slices of mozzarella in each, then close and seal with toothpicks.

In a small bowl, mix together Italian seasoning, 1 teaspoon salt, garlic powder, and ½ teaspoon pepper. Sprinkle the seasoning mixture evenly over both sides of the chicken.

Heat oil to a large skillet set over medium heat. Once hot, carefully add the stuffed chicken breasts. Brown for 6-8 minutes on both sides, flipping occasionally, until golden and cooked through. Remove the chicken to a plate and cover with foil; set aside.

Reduce heat to medium-low. Drizzle a bit more oil in the pan, if needed, then add the onions and saute for 2-3 minutes, stirring frequently, until softened. Stir in garlic and saute for 30 seconds, until fragrant. Add the wine and deglaze the pan, scraping up browned bits. Add oregano, ½ teaspoon salt, and ½ teaspoon black pepper, and red pepper, then allow to simmer until almost evaporated.

Reduce heat to low and add the crushed tomatoes to the skillet. Simmer for 10 minutes, then stir in the cream until well combined. Return the chicken and juices back to the skillet, then cover and simmer for another 3-5 minutes, until chicken is warmed through.

Serve garnished with grated Parmesan cheese, and serve with salad, pasta, or roasted vegetables.