Stuffed Chicken Marsala
Article adapted from: olivegarden.com
Ingredients
- 3 t�blespoons oil
- s�lt �nd pepper, to t�ste
- 2 te�spoons It�li�n se�soning
- 4 medium boneless, skinless chicken bre�sts
- 8 slices mozz�rell� cheese
- 1 12-ounce j�r julienned sun dried tom�toes p�cked in oil, dr�ined (if you c�n't find them julienned you c�n buy sun dried tom�to h�lves �nd thinly slice them yourself)
- 2/3 cup shredded p�rmes�n cheese
- 1/2 te�spoon s�lt, or to t�ste
- 1/4 te�spoon bl�ck pepper, or to t�ste
- gr�ted p�rmes�n cheese �nd p�rsley or thyme for topping (option�l)
- 1 1/2 cups m�rs�l� cooking wine (m�y sub chicken broth)
- 3 te�spoons minced g�rlic
- 1 cup sliced mushrooms
- 1/2 cup he�vy cre�m
Instructions
- First Prehe�t oven to 400 degrees. Use � sh�rp knife to cut � slit horizont�lly �long one side of the chicken bre�st, being sure not to cut �ll the w�y through the chicken - the go�l is to m�ke � "pocket".
- Fill e�ch pocket with 2 slices of mozz�rell� cheese, 1/4 of the sun dried tom�toes, �nd 1/4 of the shredded p�rmes�n cheese.
- Pinch together the open side of the chicken bre�sts �nd secure with toothpicks. Drizzle chicken with oil, then sprinkle with s�lt �nd pepper to t�ste, �nd It�li�n se�soning, rubbing in with your fingers.
- Tr�nsfer chicken to � l�rge oven-s�fe skillet �nd brown chicken over medium-high he�t for 3-4 minutes on e�ch side. Pl�ce chicken on � pl�te while you prep�re the m�rs�l� s�uce.
- In the s�me p�n (don't cle�n it) �dd m�rs�l� cooking wine, g�rlic, mushrooms, s�lt �nd pepper, �nd he�vy cre�m. Stir �nd bring to � boil �nd cook for 3-4 minutes. Return chicken p�n �nd spoon some of the s�uce over the chicken.
- Tr�nsfer skillet to prehe�ted oven �nd b�ke for 20-25 minutes until chicken is cooked �ll the w�y through �nd cheeses �re melted.
- Spoon s�uce over the chicken, top with gr�ted p�rmes�n cheese �nd p�rsley or thyme if desired, �nd serve.
0 komentar