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–+ servings

Stuffed Chicken Marsala

A unique andwonderfully flavored twist to traditional chicken Marsala… These baked chickenbreasts are stuffed with a luscious cheesy filling and then serve with atopping of rich creamy mushroom sauce.
5 from 1 vote
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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course dinner, poultry
Cuisine Italian
Servings 6
Calories 604 kcal

Ingredients
  

  • 6 ounces mozzarella cheese shredded
  • 4 ounces Gouda cheese shredded
  • 2 ounces Parmesan cheese
  • ¾ cup sour cream
  • ½ cup panko breadcrumbs
  • 5-6 oil-packed sun-dried tomatoes rinsed,patted dry and chopped
  • 3 scallions chopped finely
  • 3 cloves garlic minced
  • pinch red pepper flakes crushed
  • as required salt and black ground black pepper
  • 6 boneless,skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb fresh white button mushrooms sliced
  • 1½ cups chicken broth
  • 1 cup white grape juice
  • ¼ cup marsala wine
  • ½ cup heavy cream

Instructions
 

  • Preheat your oven to 350 °F.
  • Lightly grease a 9x13-inch baking dish withcooking spray.
  • For stuffing: in n a medium bowl,add all the ingredients and mix until well combined.
  • Season the chicken breast with salt and blackpepper lightly.
  • Place1 chicken breasts onto a smooth surface.
  • Hold a sharp knife parallel to work surface, slice the chicken breast horizontally,without cutting all the way through.
  • Repeat with the remaining chicken breasts.
  • Place the stuffing mixture onto oneside of each chicken breast evenly.
  • With your hands, compress the stuffinglightly so it stays together.
  • Fold the other side of the chicken overtightly.
  • In a large non-stick skillet, heat the oiland butter over medium-high heat.
  • Place the chicken breasts in 2 batches,top-side down and cook for about 1 minute per side.
  • Transfer the chickenbreasts into the prepared baking dish, reserving the oil and butter inside theskillet.
  • Bake for about 20-30 minutes until cookedthrough.
  • Meanwhile, heat the same skillet withreserved oil and butter over medium-high heat and cook the mushroom with alittle salt and black pepper for about 5-6 minutes, stirring occasionally.
  • Stir in the broth, grape juice and wine andscrape up the browned bits from the bottom.
  • Reduce the heat to medium-low and cook forabout 20 minutes.
  • Stirin the salt and black pepper andremove from the heat.
  • Divide the chicken breasts onto servingplates and top with mushroom sauce.
  • Serve immediately.

Notes

You can use mushrooms of your choice.

Nutrition

Calories: 604kcalCarbohydrates: 16gProtein: 41gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 164mgSodium: 837mgPotassium: 495mgFiber: 1gSugar: 10gVitamin A: 1037IUVitamin C: 5mgCalcium: 470mgIron: 2mg
Keyword Gouda cheese, mozzarella cheese
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