Stuffed Chicken Marasala

By á-2902

Ingredients

• Cheese Stuffing:
• 1/2 cup smoked provolone or gouda cheese
• 8 oz. shredded mozzarella cheese
• 1/4 cup graded parmesan cheese
• 1/2 cup bread crumbs
• 1 tsp. fresh minced garlic
• 1/4 tsp. crushed red pepper
• 2 Tbsp. sun-dried tomato flakes
• Chicken:
• 2 pounds skinless, boneless chicken breast
• 4 oz. cooking oil
• 2 cups flour
• Salt and pepper to taste
• Sauce:
• 1 sm onion, chopped
• 6 cups mushrooms, sliced thinly
• 24 oz marsala wine
• 8 oz. heavy whipping cream

Preparation

Step 1

Preheat oven to 350°

Stuffing:
Combine all cheese stuffing ingredients in a bowl.

Chicken:
Butterfly thickest section to create two lobes- pound until 1/4 to 1/2" thick. Place pounded chicken breasts on plate and place desired amount of stuffing on one half of chicken breast. Gently press stuffing down and fold over the other side of the chicken breast. Preheat a large saute pan on stove top; add the 4 oz. oil; heat oil; heat oil until simmering. Place appx. 2 cups of flour in a shallow dish or bowl and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in saute pan with the preheated oil. Cook on each side until golden. When chicken is seared on both sides place in a baking pan and into the oven for 10-20 minutes. Bake until juices run clear and stuffing and center reach a temp of at least 165°

Sauce:
Add the onions to the saute pan; stir with metal spatula. After 2 minutes add the mushrooms. Saute mixture until done.