Stuffed Chicken
From iwannabachef 16 years ago
- 30 minutes to make
- Serves 6
I went to Olive Garden and tried their stuffed Chicken Marsala and just had to try and make it at home, I didn't have Marsala wine so I used a white cooking wine, it was delish!! Enjoy! :)
Ingredients
- 1/2 cup of gouda cheese shopping list
- 8 oz mozzarella cheese shopping list
- 1/4 cup parmesan cheese shopping list
- 1/2 cup of cracker crumbs (I used a butter cracker similar to Ritz) shopping list
- 2 cloves of garlic, chopped shopping list
- 1/4 tsp crushed red pepper shopping list
- 3 tbsp sun-dried tomatoes in olive oil shopping list
- 1/3 cup sour cream shopping list
- 1/2 tsp kosher salt shopping list
- Pinch of pepper shopping list
- Six large chicken breasts shopping list
- olive oil shopping list
- 2 cups all-purpose flour shopping list
- Pinch of salt and pepper shopping list
- 1 small yellow onion, chopped shopping list
- 1 small red onion, chopped shopping list
- One small package of fresh mushrooms, sliced thin shopping list
- 3/4 cup of white cooking wine (or marsala wine) shopping list
- 8 oz heavy cream shopping list
How to make it
- Preheat your oven to 350 (F)
- Grate all cheeses
- Combine Gouda, Mozarella, Parmesan, Cracker Crumbs, Garlic, Crushed Red Pepper, Sun-Dried Tomatoes, Sour Cream, Salt and Pepper in a large bowl and set aside.**
- Rinse chicken and place on clean cutting board
- Butterfly chicken, spread and pound out to about 1/2" thick each
- Place about two tablespoons (or more) of cheese mixture on the chicken and fold over gently (make sure the chicken is completely covering the mix.
- In a seperate bowl, place flour and seasoning (I used Nature's Seasons)
- Dredge chicken in flour and shake any excess off
- Preheat a large skillet and heat olive oil to simmer
- Place coated chicken in skillet and sear each side until they are a light golden brown (don't overcook)
- Place seared chicken into a baking pan and place in oven
- Bake for approximately 10 to 20 minutes (juices should run clear, internal temp should be about 160 degrees)
- While the chicken is baking make the sauce
- Chop and saute the onions, add mushrooms and saute together until the onions are translucent
- Add wine to saute pan and make sure to mix everything well in the pan
- Bring wine to a simmer and slowly add heavy cream
- Simmer on low and reduce by half
- Remove chicken from oven, place on top of garlic mashed potatoes and top with sauce.
- Let me know what you think, I really enjoyed this one! :)
- **I had some extra cheese mixture so the next night I mixed it with the leftover garlic mashed potatoes and milk, yum!!
The Rating
Reviewed by 3 people
debbie919
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" It was excellent "
" It was excellent "