Stuffed Chicken Marsala
Description
Chicken is such a versatile meat. There are many ways to prepare it. You will simply fall in love with this stuffed chicken dish. It is stuffed with 3 different cheeses, dredged in a perfectly seasoned breadcrumb mixture, sauteed until brown then baked. I
Ingredients
Cheese Stuffing:
1/2 c. smoked shredded Provolone or Gouda cheese
8 oz. package Mozzarella cheese, shredded
1/4 c. Parmesan cheese, grated
1/2 c. breadcrumbs
1 t. freshly minced garlic
1/4 t. red pepper flakes, crushed
2 T. sun-dried tomato flakes, drained if in oil
1/3 c. green onions, thinly sliced
3/4 c. sour cream
1/2 t. salt
1/2 t. freshly ground black pepper
Sauce:
1 small onion, thinly sliced lengthwise
24 fl oz. sweet or dry Marsala wine
8 oz. heavy cream
2 small containers button mushrooms, thinly sliced , about 6 c.
salt and pepper, to taste
2 lb. skinless, boneless chicken breasts
4 oz. olive oil
2 c. all-purpose flour
Directions
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Preheat oven to 350 degrees.
Wash chicken and pat dry with paper towels. Butterfly thickest parts of chicken breasts to create 2 lobes.
Combine all cheese stuffing ingredients in a mixing bowl.
Pound each chicken breast between 2 sheets of plastic wrap until ¼ - ½ inch thick.
Place breasts on a platter and place one fourth of the stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck. Fold over other lobe of chicken breast, no need to seal. Repeat with remaining breasts.
Heat a large sauté pan over medium heat; add olive oil and heat until shimmering.
Place flour in a shallow dish; season with salt and pepper. Carefully dredge stuffed chicken breasts in flour, shaking off excess.
Saute chicken in preheated oil, cooking until each side is golden brown. Remove from pan; place in a baking dish.
Bake 10-20 minutes, or until juices run clear and center of chicken reaches 165 degrees. Add onions to sauté pan; stir to loosen chicken bits. After 2 minutes, add mushrooms; sauté until onions are translucent. Deglaze pan with Marsala wine, making sure to incorporate the bits from bottom of pan. Heat wine to a simmer; add heavy cream; simmer on low heat until reduced by half.
Place chicken on a platter or individual plates; top each with onions, mushrooms and sauce.
Serve with garlic mashed potatoes, pasta or rice.
4 servings.