Stuffed Chicken Marsala

Serving 4

Kirk Stechyshyn

ingredients

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Procedures
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Pre-heat oven to 350°F.
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1) COMBINE all cheese stuffing ingredients in a mixing bowl.
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2) 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.
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3) 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.
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4) FOLD over other lobe of chicken breast; does not have to seal.
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5) HEAT large sauté pan over medium heat.
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6) ADD olive oil and heat until shimmering.
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7) PLACE flour in a shallow pan and season to taste with salt and pepper.
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8) DREDGE stuffed chicken breasts in flour, shaking off excess.
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9) SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
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10) REMOVE chicken from pan and place in a baking dish.
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11) BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
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12) ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
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13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
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14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
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15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
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16) SERVE with your favorite garlic mashed potato recipe.