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Mains
Stuffed Chicken Marsala
Ingredients
- Filling
- 8 oz Shredded provolone cheese
- 8 oz Shredded mozzarella cheese
- ¼ cup Grated parmesan cheese
- ½ cup Breadcrumbs
- 1 tsp Minced garlic
- ¼ tsp Crushed red pepper
- 8 ½ oz Sundried tomatoes in jar (drain oil)
- ⅓ cup Sour cream
- ½ tsp Salt and Pepper
- Chicken
- 2 lbs Boneless skinless chicken breasts
- 4 oz Cooking oil
- 2 cups Flour
- Salt and Pepper to taste
- Sauce
- 1 Small chopped onion
- 6 cups Thinly sliced button mushrooms
- 24 oz Marsala wine
- 8 oz Heavy cream
Steps
- Preheat oven to 350F.
- Combine all cheese stuffing ingredients in a large bowl.
- Butterfly thickest section of chicken to create two lobes. Put on a plate and place desired amount of cheese stuffing on one half of the chicken breast.
- Place 2 cups of flour in a bowl and season to taste with salt and pepper. Dredge chicken in flour and shake off the excess flour. Place stuffed chicken breast in saute pan with the preheated oil.
- Cook each side until golden brown. Remove from the saute pan and place them in a baking pan and put into the oven for 10-20 minutes.
- Bake until the juices run clear and stuffing and center reach a temperature of at least 165F.
- Sauce: Add the onions to the saute pan. Stir with spatula. After 2 minutes add the mushrooms. Saute the mixture until the onions are translucent. Deglaze the saute pan with the marsala wine. Bring wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
- Place cooked chicken on plate and top with onions, mushrooms and sauce.
Mains · Recipe entered by: Greg DeSanto
Stuffed Chicken Marsala
Steps
- Preheat oven to 350F.
- Combine all cheese stuffing ingredients in a large bowl.
- Butterfly thickest section of chicken to create two lobes. Put on a plate and place desired amount of cheese stuffing on one half of the chicken breast.
- Place 2 cups of flour in a bowl and season to taste with salt and pepper. Dredge chicken in flour and shake off the excess flour. Place stuffed chicken breast in saute pan with the preheated oil.
- Cook each side until golden brown. Remove from the saute pan and place them in a baking pan and put into the oven for 10-20 minutes.
- Bake until the juices run clear and stuffing and center reach a temperature of at least 165F.
- Sauce: Add the onions to the saute pan. Stir with spatula. After 2 minutes add the mushrooms. Saute the mixture until the onions are translucent. Deglaze the saute pan with the marsala wine. Bring wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
- Place cooked chicken on plate and top with onions, mushrooms and sauce.