#chicken #Marsala
STUFFED CHICKEN MARSALA
Chicken Marsala marinated and stuffed with mozzarella, parmesan, and dried tomatoes, doused with savory marsala mushroom sauce.
Material
Marsala Sauce
Instructions
Chicken Marsala marinated and stuffed with mozzarella, parmesan, and dried tomatoes, doused with savory marsala mushroom sauce.
Material
- 4 boneless chicken breasts without skin
- 8 slices of mozzarella cheese
- 1 jar of 12 ounces of dried tomato julienned packed in oil, dried (if you can't find julienned, you can buy half a piece of dried tomatoes and thinly slice yourself)
- 2/3 cups shredded parmesan cheese
- 3 tablespoons of oil
- salt and pepper, to taste
- 2 teaspoons of Italian seasoning
Marsala Sauce
- 1 1/2 cups of cooked grapes marsala (hopefully chicken broth)
- 3 teaspoons of chopped garlic
- 1 cup of mushroom slices
- 1/2 cup thick cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon of black pepper, or to taste
- Grated parmesan and parsley or thyme for topping (optional)
Instructions
- Preheat the oven to 400 degrees. Use a sharp knife to cut the gap horizontally on one side of the chicken breast, making sure not to cut the chicken until it's finished - the goal is to make a "pocket".
- Fill each pocket with 2 slices of mozzarella cheese, 1/4 sun-dried tomatoes, and 1/4 parmesan grated cheese.
- Squeeze both sides of the exposed chicken breast and tighten it with a toothpick. Drizzle the chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbed with your fingers.
- Transfer the chicken to a large, safe pan for the oven and brown chicken over medium-high heat for 3-4 minutes on each side. Place the chicken on the plate when you prepare the marsala sauce.
- In the same skillet (do not clean) add marsala cooking wine, garlic, mushrooms, salt and pepper, and thick cream. Stir and simmer and cook for 3-4 minutes. Return the chicken pan and spoon the sauce over the chicken.
- Transfer the pan to the preheated oven and bake for 20-25 minutes until the chicken is fully cooked and the cheese is melted. Serve the sauce on top of the chicken, add grated parmesan cheese and parsley or thyme if desired, and serve.