Ingredients
- Cheese Stuffing
- 1/2 c. smoked shredded cheese (provolone or gouda)
- 8-oz pkg mozzarella, 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
- 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, thinly sliced long
- 24 fl oz Marsala wine
- 8 fl oz heavy cream
- 6 c.button mushrooms, sliced
- Salt and pepper to taste
- 2 lbs skinless, boneless chicken breasts
- 4 fl oz olive oil
- 2 cups all-purpose flour
Preparation
Step 1
Pre-heat oven to 350°F.
1) COMBINE cheese stuffing ingredients
2) BUTTERFLY chicken breasts; Pound between plastic wrap to ¼” - ½” thick.
3) Stuff one lobe. fold over other lobe; don't seal.
4) HEAT large sauté pan over medium heat.
6) ADD olive oil and heat until shimmering.
7) PLACE flour, salt, and pepper in shallow pan.
8) DREDGE stuffed chicken breasts in flour.
9) SAUTE chicken breasts to golden brown.
10) REMOVE chicken.
11) BAKE for 10-20 min.
12) ADD onions to sauté pan, & stir to loosen chicken drippings 2 min., add mushrooms and sauté til onions translucent.
13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
16) SERVE with your favorite garlic mashed potato recipe.