#yummy #chicken #marsala
Stuffed Chicken Marsala
Ingredients
Instructions
Ingredients
- 4 medium boneless, skinless chicken breasts
- 8 slices of mozzarella cheese
- 1 12-ounce jar sun-dried tomatoes in a julienne, drained (if you can't find them in a julienne, you can buy halves of sun-dried tomatoes and thinly slice them yourself)
- 2/3 cup grated parmesan
- 3 tablespoons of oil
- salt and pepper to taste
- 2 teaspoons Italian seasoning
- Marsala sauce
- 1 1/2 cups marsala cooking wine (can under chicken broth)
- 3 teaspoons minced garlic
- 1 cup sliced mushrooms
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- grated parmesan and parsley or thyme for garnish (optional)
Instructions
- Preheat the oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way down the chicken - the goal is to make a "pocket".
- Fill each pocket with 2 slices of mozzarella, 1/4 of the sun-dried tomatoes and 1/4 of the grated parmesan.
- Pinch the open side of the chicken breasts together and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste and Italian seasoning by rubbing with your fingers.
- Transfer the chicken to a large ovenproof skillet and brown the chicken over medium-high heat for 3-4 minutes on each side. Place the chicken on a plate while you prepare the marsala sauce.
- In the same pan (do not clean), add the marsala cooking wine, garlic, mushrooms, salt and pepper and heavy cream. Stir and bring to a boil and cook 3-4 minutes. Replace the chicken pan and place part of the sauce on the chicken.
- Transfer the pan to the preheated oven and bake for 20-25 minutes until the chicken is cooked all the way through and the cheeses are melted. Pour sauce over chicken, garnish with grated Parmesan cheese and parsley or thyme, if desired, and serve.
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