Also known as Olive Garden Stuffed Chicken Marsala
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup bread crumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon red pepper flakes, crushed
2 tablespoons 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 teaspoon salt
1/2 teaspoon black pepper
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 1/4″ – 1/2″ 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.
OXO SoftWorks Meat Tenderizer