Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick cooking spray.

Melt 2 tablespoons of butter in a skillet over medium heat. Sauté minced garlic and chopped mushrooms for 5 minutes until golden brown; stir in half of the Parmesan cheese, then remove from heat.

Slice each chicken breast horizontally to create pockets and fill them with the mushroom mixture. Secure with toothpicks if needed.

Arrange the filled chicken breasts in the baking dish, drizzle with remaining melted butter, and sprinkle with rest of the Parmesan. Season with salt and pepper.

Bake chicken for 25-30 minutes or until the internal temperature reaches 165°F (74°C).

In a saucepan over low heat, combine heavy cream, soy sauce, and remaining Parmesan cheese; stir until smooth and drizzle over chicken before serving.