Stuffed Chicken Marsala
Ingredients
For the Chicken:
- 4 medium boneless skinless chicken breasts
- 8 slices mozzarella cheese
- 1 12-ounce jar sun-dried tomatoes packed in oil, drained and julienned
- ⅔ cup Parmesan cheese, shredded
- 3 tbsp. oil
- Salt and pepper, to taste
- 2 tsp. Italian seasoning
For the Sauce:
- 1-½ cups Marsala cooking wine or chicken broth
- 3 tsp. garlic, minced
- 1 cup mushrooms, sliced
- ½ cup heavy cream
- ½ tsp. salt, or to taste
- ¼ tsp. black pepper, or to taste
- Parmesan cheese, grated, optional
- Parsley or thyme, chopped, optional
Instructions
To prepare the chicken:
- Pre-heat oven to 400°F.
- Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken; the goal is to make a "pocket".
- Fill each pocket with 2 slices of mozzarella cheese, ¼ of the sun dried tomatoes, and ¼ of the shredded parmesan cheese.
- Pinch together the open side of the chicken breasts and secure with toothpicks.
- Drizzle chicken with oil, then sprinkle with salt and pepper, to taste, and Italian seasoning, rubbing in with your fingers.
- Transfer chicken to a large oven-safe skillet and brown chicken, over medium-high heat, for 3 – 4 minutes on each side.
- Place chicken on a plate while you prepare the Marsala sauce.
To prepare the Marsala sauce:
- Without cleaning, in the same pan, add Marsala cooking wine, garlic, mushrooms, salt, pepper and heavy cream.
- Stir and bring to a boil; cook for 3 – 4 minutes.
To prepare the stuffed chicken marsala:
- Return chicken to pan and spoon some of the sauce over the chicken.
- Transfer skillet to pre-heated oven and bake for 20 – 25 minutes until chicken is cooked all the way through and cheeses are melted.
- Spoon remaining sauce over the chicken, top with grated Parmesan cheese and parsley or thyme, if desired, and serve.
