stuffed chicken marsala;
Creamy marsala wine sauce stuffed with italian cheeses and sun-dried tomatoes.
Oven Temp: 350°F
Servings: 4
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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
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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