Stuffed Chicken Marsala With Creamy Mushroom Sauce Recipes

STUFFED CHICKEN MARSALA (OLIVE GARDEN COPYCAT)

Steps:

• Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
• Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
• Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.
• Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
• In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
• Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.

STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
• Arrange chicken breasts shiny side down.
• Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
• Preheat oven to 350 degrees.
• Heat thin layer of oil in large skillet over medium heat.
• Dredge chicken rolls in flour, shaking off excess.
• Arrange seam side down in skillet and brown on both sides.
• Transfer to baking sheet; pour oil over- do not wash skillet.
• Bake chicken until tender, about 15 minutes.
• Meanwhile, set skillet over high heat.
• Add mushrooms and Marsala.
• Tilt pan, heat wine and ignite.
• When flames subside, boil until liquid is reduced by half.
• Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
• To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.

STUFFED CHICKEN MARSALA WITH CREAMY MUSHROOM SAUCE

Steps:

• 1. Preheat oven to 350°F. Lightly spray baking dish with nonstick spray; set aside.
• 2. Combine all the Cheese Stuffing ingredients in a mixing bowl; set aside.
• 3. Cut a wide slit in thickest part of each chicken breast to create a pocket, but don't cut all the way through. Pound each chicken breast with a mallet until about 1/2-inch thick. Stuff each pocket with Cheese Stuffing mixture. Gently press down on each to flatten chicken breasts, but not enough to cause stuffing to ooze out. (You don't need to seal the chicken breasts unless you prefer to do so.)
• 4. Place flour, garlic powder, salt and pepper in a shallow dish. Dredge stuffed chicken breasts in the flour mixture, shaking off excess flour.
• 5. Heat oil in a large skillet over medium heat. Sauté chicken breasts in hot oil on both sides until lightly browned. Transfer browned chicken to baking dish.
• 6. Place baking dish in preheated oven and bake 20 to 30 minutes or until chicken is thoroughly cooked (internal temperature should be 165°F. )
• 7. Pour 1/4 cup of Marsala wine into a measuring cup, and stir in cornstarch; set aside.
• 8. While chicken is baking, add onion to the skillet and cook for 2 minutes, stirring constantly to deglaze pan. Add mushrooms and sauté another 2 to 3 minutes or until onions are soft. Add remaining 2 3/4 cups Marsala wine to skillet and heat to a simmer, stirring constantly to continue deglazing bottom of skillet. Add cream to skillet, and heat until reduced by half, stirring frequently. Remove skillet from heat and let cool just a bit. Add cornstarch mixture to slightly cooled sauce, and stir until thickened.
• 9. To serve, place baked chicken breasts on individual serving plates, then spoon some of the creamy mushroom sauce over each serving. Garnish with chopped fresh parsley, and serve immediately.

STUFFED CHICKEN BREASTS WITH MARSALA CREAM SAUCE

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).

STUFFED CHICKEN BREAST WITH MUSHROOM SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Prepare stuffing mix according to package directions. Meanwhile, in a small skillet, saute pecans in butter until lightly browned; add to the stuffing., Place 1/2 cup stuffing down the center of each chicken breast half; roll up and secure with a toothpick. Place seam side down in a greased shallow 1-qt. baking dish., Spoon soup over chicken; sprinkle with remaining stuffing. Cover and bake at 400° for 25-30 minutes or until chicken is no longer pink. Remove toothpicks.

ITALIAN STUFFED CHICKEN BREAST WITH A MARSALA SAUCE

Steps:

• Pound chicken with a meat mallet until it is close to the same thickness all over about 1/4 inch.
• Lay a slice of prosciutto over breast, 2 if they are thin, top with two sage leaves, laying them top to bottom down the centre of the breast. Distribute cheese equally among the breasts again lay it top to bottom down the centre of the breast.
• Fold breast over to join, secure with kitchen string at close intervals, tying as tightly as you can, to prevent cheese from melting out of the chicken breast during cooking.
• Heat a small amount of olive oil in a pan, add chicken breasts and brown on both sides to give the breast a nice rich colour.
• Transfer breasts to an ovenproof dish and finish cooking in a pre-heated oven 180c. It will take about 30-40 Min's depending in the size of the breasts.
• Sauce.
• Add 1 cup of Marsala, 2 teaspoons chicken stock, heat through, add 1/2 cup reduced fat cream and the double cream, mix a little water with the cornflour add a little at a time, to thicken, add pepper to taste and stir in tarragon.
• To serve: Place a couple of spoonfuls of mash on a plate, slice chicken, and arrange over the top drizzle sauce over.