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Category: Chicken
Prep Time: Cook Time: Total Time:
Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz pkg mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream
1/2 tsp salt
1/2 tsp black pepper
Sauce
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour
Preheat oven to 350.
Combine all cheese stuffing ingredients in a mixing bowl.
Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until 1/4 - 1/2 inch thick. Place flattened chicken breasts on a plate and place desired amount of 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; does not have to seal.
Heat large saute pan over medium heat. Add olive oil and heat until shimmering. Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. Saute chicken breasts with preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165 degrees.
Add onions to saute pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and saute until onions are translucent. Deglaze pan with Marsala wine - make sure to incorporate drippings from bottom of pan. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. I serve with garlic mashed potatoes.
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STUFFED CHICKEN MARSALA
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Category: Chicken
Prep Time: Cook Time: Total Time:
Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz pkg mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream
1/2 tsp salt
1/2 tsp black pepper
Sauce
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour
Preheat oven to 350.
Combine all cheese stuffing ingredients in a mixing bowl.
Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until 1/4 - 1/2 inch thick. Place flattened chicken breasts on a plate and place desired amount of 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; does not have to seal.
Heat large saute pan over medium heat. Add olive oil and heat until shimmering. Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. Saute chicken breasts with preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish. Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165 degrees.
Add onions to saute pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and saute until onions are translucent. Deglaze pan with Marsala wine - make sure to incorporate drippings from bottom of pan. Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. I serve with garlic mashed potatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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