Preheat the oven to 375.
Butterfly chicken breasts until they are flat and lay between two pieces of parchment paper. Using a tenderizer or rolling pin, flatten chicken to ¼” thickness
Lay smoked gouda slices on chicken breast and roll up, and place seam side down into a baking dish
Smother chicken breast in Ontario heavy cream and salt and pepper. Bake for 25 min until they are cooked through.
While the chicken bakes, in a large skillet, melt Ontario butter. Add mushrooms and season with salt and pepper to taste. Begin sauteing until mushrooms begin to turn golden brown, once golden remove from skillet and add in balsamic reduction, stir and simmer until thick.
Once chicken breasts are cooked and cooled, smother the balsamic mushroom sauce on top. Add freshly grated Ontario applewood smoked gouda and serve.