stuffed chicken marsala;

stuffed chicken marsala;

Creamy marsala wine sauce stuffed with italian cheeses and sun-dried tomatoes.

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Last week was one heck of a stressful week.  I’m sure everyone can agree.  But I don’t want to talk politics…I want to declare this week…COPYCAT WEEK!  Bum, bum bum!  No, you’re not allowed to just repeat what I say–repeat what I say.  I mean Restaurant copycat week.  I’m going to share some of my favorite, make-at-home restaurant recipes.  I won’t spoil the surprise, but the three recipes I have planned to shareare from the following: Olive Garden, Cheesecake Factory, and Panera!  I’ll leave you to guess exactly which recipes for the other two.  But this Stuffed Chicken Marsala is courtesy of Olive Garden, where I first had it!

Basically, it’s this luscious chicken marsala turned up a notch–stuffed with a delicious melty cheesy filling, and served with a side of parmesan mashed potatoes.  Because obviously adding even more cheese is a requirement.  I won’t get into the parmesan mashed potatoes quite yet, since this chicken marsala is pretty amazing on its own.

It does take a bit of work, and has a lot of ingredients, but tastes amazingly close to the olive garden version. Of course, you can always skip the hassle, and just go right to Olive Garden if that’s your style.  But sometimes, especially in the fall and winter months, I just don’t want to go outside.

Let me know what you think of this.  I think this ranks up there as one of our favorite dishes of all time!  Actually, now that I think of it, most of our most-favoritest dishes are copy cat recipes.  Our other top choice is a bonefish recipe for salmon, that I might have to share soon, now that I’m thinking about it.  Enjoy~!

stuffed chicken marsala;

Creamy marsala wine sauce stuffed with italian cheeses and sun-dried tomatoes.

Prep Time: 35 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Oven Temp: 350°F

Servings: 4

Author: bestwithchocolate.com

5 from 1 vote

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Ingredients

Cheese Stuffing

• ½ cup smoked gouda cheese
• 8 oz mozzarella shredded
• ¼ cup parmesan cheese grated
• 1 clove garlic minced
• ½ cup breadcrumbs
• 2 Tbsp sundried tomatoes
• ⅓ cup green onions sliced
• ¾ cup sour cream

Chicken Marsala

• 2 lbs chicken breasts
• 2 cups flour
• 3 Tbsp olive oil
• 1 small onion thinly sliced
• 24 oz marsala wine
• 8 oz heavy cream
• 1 cup button mushrooms sliced

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Instructions

Cheese Stuffing

• Combine all cheese stuffing ingredients into a mixing bowl.

Chicken

• Butterfly each chicken breast to create two lobes. Pound each until ¼”- ½” thick. Stuff each breast, lay down chicken, filling, and chicken.
• Heat a large sauté pan over medium heat, and add olive oil.
• Dredge chicken in flour, shaking off excess. Sauté until golden brown. Lay in a baking dish after browned, and bake 10-20 minutes.
• Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
• Deglaze the pan with marsala wine, heat to a simmer and add heavy cream. Simmer on low until reduced by half.
• Serve chicken topped with sauce and mashed potatoes as desired.

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