STUFFED CHICKEN MARSALA RECIPE
Stuffed Chicken Marsala will be your new fave Golden, pan seared chicken is stuffed with melty fontina cheese with a creamy sauce!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.
- Heat a large skillet to a medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. (I usually use about one teaspoon of salt per pound of chicken.) Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.
- Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.
- Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced a little bit, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165 degrees.
- Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.
Nutrition Facts : Calories 638 kcal, Carbohydrate 12 g, Protein 58 g, Fat 34 g, SaturatedFat 15 g, Cholesterol 215 mg, Sodium 598 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
ITALIAN STUFFED CHICKEN BREAST
An ad on TV sparked the idea for this recipe, and its become a family favorite. I usually serve with fettuccini and Italian bread. It makes a very filling and delicious meal. It also is elegant enough to serve for company.
Provided by CSLUSH
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine 1 1/2 cup Italian cheese blend, garlic, basil, and oregano in a bowl. Combine Parmesan cheese and bread crumbs in a separate bowl.
- Cut one side of each chicken breast through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Lightly pound chicken to flatten. Fill each chicken breast with Italian cheese blend mixture and close like a book over the filling. Coat the outside of each chicken breast with egg; press bread crumb mixture over egg layer to coat each chicken breast. Arrange chicken breasts in a 9x13-inch baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour spaghetti sauce over cooked chicken; top with 1/4 cup Italian cheese blend. Bake until sauce is bubbling and cheese is melted, about 5 more minutes.
Nutrition Facts : Calories 470.1 calories, Carbohydrate 21.5 g, Cholesterol 154.5 mg, Fat 22.7 g, Fiber 2.6 g, Protein 43.5 g, SaturatedFat 12.2 g, Sodium 1007.7 mg, Sugar 6.6 g
STUFFED CHICKEN BREASTS WITH MARSALA CREAM SAUCE
7 points. The secret ingredient in this recipe is the Marsala wine because if the deep smoky flavor it adds to the sauce.
Provided by Amber Dawn
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Heat 1 tsp oil in a large non stick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in bread crumbs, egg white, 1/4 tsp salt, and 1/4 tsp pepper.
- Sprinkle chicken with 1/4 tsp each salt and pepper. Insert a clean, sharp knife into the thickest side of each chicken breast. Make a 2 inch slit. Cut to, but not through the opposite side. Holding the knife blade parallel to the cutting board, guide the blade around the inside, creating a pocket. Be careful not to cut through the sides.
- Divide the mushroom mixture between the 4 breasts. Stuff into the pockets.
- Wipe the pan clean with paper towels. Heat 2 tsp oil in pan over medium heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake for 13 minutes or until done at 400°F.
- Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits.
- Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice.
- Spoon sauce onto serving plates; arrange chicken over sauce.
- Yields 4 servings: 1 breast and about 1/4 cup sauce).
Nutrition Facts : Calories 391.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 73.2, Sodium 542.8, Carbohydrate 23.2, Fiber 1.5, Sugar 4.6, Protein 31.1
OLIVE GARDEN STUFFED CHICKEN MARSALA
Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.
Provided by 1 Baker
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Stuffing:Combine all cheese stuffing ingredients in a bowl.
- Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
- Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
- Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
- Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
- Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
- Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
- Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.
Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6
ITALIAN STUFFED CHICKEN BREASTS
Another frequently-made recipe from my days of cooking for a caterer. A really elegant dish that can be easily doubled for a dinner party. Savory chicken breasts stuffed with spinach-ricotta-pesto-prosciutto, and topped with a light mushroom sauce.
Provided by davianng
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Toast pine nuts 5 minutes, until lightly browned. Reserve.
- Put washed spinach in skillet, cover. Steam about 2 minutes. Place in strainer, rinse with cold water and squeeze as much liquid out as possible. Chop medium fine.
- Heat butter in skillet, saute shallots until soft.
- Increase oven to 375 degrees.
- Butter a shallow baking dish.
- Mix pine nuts, spinach, shallots, ricotta cheese, egg yolk and pepper.
- Pound chicken breasts slightly.
- Place 1/.2 slice prosciutto on each breast, followed by 1/6 of filling. Fold in half. Place in buttered baking dish.
- Mix melted butter and lemon juice. Spoon over chicken breasts. Bake, basting occassionally, for 30 minutes (or until tender). Remove to platter and keep warm.
- Make sauce: Melt butter in skillet, saute mushrooms 3 minutes. Remove mushrooms.
- Add stock to skillet, boil until rediced to 1/4 cup. Add wine, boil until reduced to 1/2 cup. Add cream, boil until reduced to 3/4 cup.
- Return mushrooms to sauce.
- Add whatever juices have accumulated in chicken dish to sauce. Bring to boil, stirring. Add basil.
- Serve chicken breasts on platter. Pass sauce separately.
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