Three Cheese Stuffed Chicken Marsala

This recipe is my favorite. It is a 2nd place WINNER!! in The Restaurant School at Walnut Hill College’s 2008 Culinary Competition.

ingredients

1
Preheat oven to 350 degrees F.
2
For the stuffing, combine all the ingredients in one bowl.
3
For the chicken, butterfly thickest section to create two lobes-pound until 1/4-1/2" thick.
4
Place pounded chicken breasts on a plate and place desired amount of stuffing on half of the chicken breast.
5
Gently press stuffing down and fold over the other side of the breast.
6
Preheat a large saute pan.
7
Add 4 Oz. oil, heat oil until simmering.
8
Place approximately 2 C flour in a pan and season it TT with salt and pepper.
9
Dredge chicken in flour and shake off excess flour.
10
Place stuffed chicken breasts in saute pan with the preheated oil.
11
Cook each side until golden brown.
12
When chicken is seared on both sides, remove them from pan and place them on a baking sheet and into the hot oven for 10-20 minutes.
13
Bake until juices run clear and stuffing and center reach a temperature of at least 165 degrees F.
14
To create the sauce add onions to a saute pan.
15
After 2 minutes add mushrooms, saute mixture until onions are translucent.
16
De-glaze the pan with the Marsala wine.
17
Make sure you incorporate the fonds in the bottom of the pan.
18
Bring wine to a simmer and add heavy cream.
19
Simmer sauce on low heat until reduced by 1/2.
20
Serve sauce on top of the cooked chicken and with your choice of pasta or garlic mashed potatoes.