Friday, January 24, 2014

Stuffed Chicken Marsala Recipe

Stuffed Chicken Marsala Recipe


  • Cheese Stuffing
  • 1/2 cup smoked shredded cheese (provolone or gouda)
  • 8-oz package 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 (6 oz)
  • 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


  • Pre-heat oven to 350°F. 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 ¼” – ½” 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 sauté 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°F.
  • ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté 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.
  • SERVE with your favorite garlic mashed potato recipe.

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