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Instructions |
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Preheat oven to 350f degrees
Stuffing-
Combine all cheese stuffing ingredients in a bowl.
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Chicken-
Butterfly thickest section to create two lobes - pound out until 1/4 inch - 1/2 inch thick.
Place pounded out 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 large saute pan on stove top. Add 4 oz. oil, heat oil until shimmering.
Place approximately 2 cups of flour in a pan and season it to taste with salt and pepper. Dredge stuffed breasts in flour. Shake off excess.
Place stuffed chicken breasts in saute pan with preheated oil. Cook each side until golden brown.
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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 of chicken reach a temperature of at least 165 degrees. Add onions to saute pan, move onions around with spatula to start pulling up the chicken particles. Place cooked chicken breast on a plate and top with onions, mushrooms, and sauce.
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After 2 minutes add mushrooms, saute mixture until onions are translucent. Deglaze saute pan with 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.
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| Serving
Suggestions |
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Serve with your favorite garlic mashed potato recipe.
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Originally Submitted
6/13/2011
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