Preheat oven to 350 degrees F.

Mix ricotta cheese, goat cheese, green onion, Italian herb salad dressing, oregano, minced garlic, salt, and pepper in a bowl.

Lightly spray a casserole dish with cooking oil.

Create a slit down the center of each chicken breast.

Spoon approximately 1/4 of the stuffing mixture into each chicken breast.

Place stuffed chicken breasts in the prepared casserole dish.

Bake for 40-45 minutes, or until chicken is cooked through.

While the chicken is baking, prepare the wine sauce.

Heat olive oil in a saucepan over medium heat.

Sauté minced shallot in the hot oil until softened.

Add white wine to the saucepan and heat over medium heat for 3-4 minutes.

Slowly stir in heavy cream and Dijon mustard.

Season with salt and pepper to taste.

Bring the sauce to a boil, then reduce heat and simmer.

In a separate small bowl, combine 1 tablespoon of flour with a small amount of water to form a paste (slurry).

Add a small amount of the heated wine sauce to the flour paste, mixing well to temper.

Slowly add the tempered flour paste mixture to the entire amount of wine sauce, stirring constantly until thickened.

Heat the wine sauce through.

Serve the wine sauce over the baked stuffed chicken breasts.

Garnish with parsley and serve immediately.