Once in a while a meal is less than clean...less than ideal. Which is why it's once in a while. We certainly don't eat like this on a nightly basis, or even a weekly basis for that matter. But this dish caught my eye, and we decided to give it a go. I did make some modifications where I could to clean it up a little (low fat cheese, very little salt, yogurt instead of sour cream, low sodium stock) and we served it with steamed veggies and a tossed salad.
As long as we're confessing, I will own up to the fact that I didn't make this. Mark had this one done when I got home from work. The house smelled amazing and he said it wasn't terribly difficult. It's got a few steps, sure...but all in all, it went in the Make Again file. That's part of a good night around here!
Stuffed Chicken Marsala
What You'll Need:
Cheese Stuffing1/2 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, chopped (drain first if in oil; I skipped these b/c I'm not a fan, but I think they certainly would've added a nice flavor in this context)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz; I used Greek Yogurt)
1/2 tsp salt
1/2 tsp black pepper
Sauce
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine (I used chicken broth)
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil to saute chicken
2 cups all-purpose flour
What You'll Do:
To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” - ½” thick.
Place the flattened chicken breasts on a plate and add a desired amount of
cheese stuffing on one half of each chicken breast. Try not to overfill. Gently
press stuffing down and fold over other half of chicken breast; it does not
have to seal.
* You may have some extra cheese stuffing leftover. One way to use it up is to
top slices of Italian bread and bake until the cheese melts - it makes a great
snack or appetizer!
Place flour in a shallow pan and season to taste with salt and pepper. Dredge
stuffed chicken breasts in flour, shaking off excess.
In a cast iron skillet over medium heat, add oil and heat until shimmering.
Saute the flour coated chicken breasts in the preheated oil, cooking until each
side is golden brown. Remove chicken from pan and place in the baking dish you
have on hand.
Bake the browned chicken
in the preheated oven for 10-20 minutes, or until juices run clear and the
center of chicken reaches 165°F.
Meanwhile, add the onions and garlic to the cast iron skillet and stir to
loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped
parsley. Sauté until the onions are translucent and the mushrooms begin to
caramelize.
Add the Marsala wine to the skillet to deglaze the pan – make sure to
incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer
and then add the heavy cream. Simmer on low heat until reduced by half. Place
the cooked chicken breasts on a plate and top each with this Marsala-mushroom
sauce.
Adapted from Olive Garden's site
* You may have some extra cheese stuffing leftover. One way to use it up is to top slices of Italian bread and bake until the cheese melts - it makes a great snack or appetizer!
Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess.
In a cast iron skillet over medium heat, add oil and heat until shimmering.
Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand.
Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize.
Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.
Pre-heat oven to 350°F and have a baking dish ready.
Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99
Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
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, chopped (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
1/2 large red small onion, finely chopped
1-2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
1 8oz container of cremini mushrooms, thinly sliced
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 fl oz olive oil for frying
2 cups all-purpose flour
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#3RscqVFy9bqUPC1R.99
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