Stuffed Chicken Marsala 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 MARSALA RECIPE

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.

OLIVE GARDEN STUFFED CHICKEN MARSALA

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.

CHICKEN MARSALA

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

STUFFED CHICKEN MARSALA

Steps:

• Cut pockets into chicken breasts.
• Season pockets with salt, pepper and thyme.
• Stuff each breast with a slice of prosciutto and a piece of Fontina.
• Dip chicken breasts in flour.
• Heat skillet.
• Add oil to skillet and saute chicken breasts until brown on both sides.
• Remove browned chicken from skillet.
• Add more oil if necessary.
• Add mushrooms to skillet and saute on high heat until browned.
• Mushroom liquid will start to deglaze the pan.
• Add marsala to skillet and reduce by half, about 5-minutes.
• Add chicken stock to skillet and put chicken back into the pan.
• Simmer until chicken is cooked through, about 5-10 minutes.
• Transfer chicken to platter.
• Thicken sauce by making a buerre manie with butter and flour, and whisking it until sauce thickens.

STUFFED CHICKEN MARSALA

Steps:

• Pre-Heat oven to 350 degree's.
• Combine all cheese stuffing ingredients in a mixing bowl and set aside.
• Sliced chicken in half - pound each piece of chicken with a mallet till 1/4 " thick.
• Place a couple of tablespoons of cheese mixture at one end of the chicken and roll up.
• Dredge all completed chicken rolls in flour seasoned with salt and pepper.
• Saute chicken with pre-heated oil cooking until each side is golden brown. Transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's.
• Add onions to saute pan and stir to loosen chicken drippings. After 2 minutes add mushrooms and saute until onions are translucent.
• Deglaze pan with Marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. Heat wine to a simmer and add cream or milk. Simmer on medium heat until wine and cream have thickened and reduced by half.
• Place cooked chicken breasts back in the wine sauce and spoon sauce over.
• I served this meal over cooked thin pasta and crusty garlic bread!

CHICKEN MARSALA

Steps:

• Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear.

AWARD WINNING STUFFED CHICKEN MARSALA

Steps:

• Preheat oven to 350 degrees F. TO PREPARE THE CHEESE STUFFING: Combine all cheese stuffing ingredients in a bowl; set aside. TO PREPARE THE CHICKEN: Butterfly thickest section to create two lobes - pound until 1/4-1/2-inch thick. 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 saute 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 saute pan with the preheated oil. Cook each side until golden. When chicken is seared on both sides remove them from saute 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 degrees. TO PREPARE THE SAUCE: Add the onions to the saute pan. Stir with spatula. After 2 minutes add the mushrooms, saute mixture until onions are translucent. Deglaze saute 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. TO SERVE: Place cooked chicken breast on a plate and top with onions, mushrooms and sauce. Serve with your favorite garlic mashed potato recipe.