Preheat oven to 450 degrees F (230 degrees C).
Separate Fresh Marjoram (0.25 ounce) and Fresh Thyme (0.25 ounce) leaves from the stems. Mince leaves together. Set half in a bowl, and half aside for the sauce.
Mince Fresh Parsley (0.25 ounce). Set half in the bowl with the marjoram and thyme, and half aside for the garnish.
Add Goat Cheese (4 ounce) to bowl and stir well with fresh herbs.
Slice Cremini Mushroom (4 ounce) in half and then cut into quarter inch slices.
Remove stems from Shiitake Mushroom (4 ounce) and discard. Dice caps into half inch pieces.
Pat dry Chicken Breast (2) dry with paper towels. Using your finger, make a small opening under the skin between the wing joint and breast, being careful to keep the skin attached to the breast.
Divide the herb-cheese blend in half, and roll each half into a log shorter than the length of the chicken breast. Insert cheese into the small pocket under the skin, close pocket, and press down on skin to flatten cheese the cheese in the breast. Repeat with second breast.
In a small bowl, mix Chicken Base (1 package) with Water (1 cup).
Trim the top and bottom of each Fennel Bulb (2). Slice fennel bulb in half lengthwise and then slice into thin slices.
Heat a large sauté pan over high heat with Oil (1 tablespoon) and half of the Butter (1 tablespoon).
Add fennel bulb and stir frequently for 6 minutes.
Add half of chicken stock, Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Reduce to medium heat, stir and cover. Cook for 10 minutes, stirring occasionally until fennel has caramelized.
Season chicken on both sides with Sea Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Heat a large sauté pan on medium high heat with Oil (2 tablespoon).
Add both chicken breasts skin side down and sear for 3 minutes.
Using tongs, gently turn the breasts over and continue cooking for 3 minutes.
Place saute pan in oven and roast for 11 minutes, or until chicken is done.
Meanwhile, heat a medium sauté pan over medium high heat. Add Oil (2 tablespoon) and Garlic (2 clove). Saute for 1 minute.
Add crimini mushrooms, shiitake mushrooms, fresh thyme, and fresh marjoram and sauté for 8 minutes, or until browned.
Add White Cooking Wine (1/4 cup) and scrape any brown bits from the bottom of the pan to release flavor. Allow to cook down to half of the original volume, add remaining chicken broth, and reduce by half again.
Whisk in remaining Butter (1 tablespoon), a pinch of salt and pepper and remove from heat.
Place the fennel bulb in the center of two plates. Evenly spoon the mushrooms with sauce next to the fennel on each plate. Lay the chicken breast on top of the fennel and mushrooms. Sprinkle remaining parsley on top of the chicken to garnish.