Stuffed Chicken Marsala

Seasoned and stuffed chicken marsala with mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.

AUTHOR TIFFANY

INGREDIENTS

• 4 medium boneless, skinless chicken breasts
• 8 slices mozzarella cheese
• 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
• 2/3 cup shredded parmesan cheese
• 3 tablespoons oil
• salt and pepper, to taste
• 2 teaspoons Italian seasoning

Marsala Sauce

• 1 1/2 cups marsala cooking wine (may sub chicken broth)
• 3 teaspoons minced garlic
• 1 cup sliced mushrooms
• 1/2 cup heavy cream
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• grated parmesan cheese and parsley or thyme for topping (optional)

INSTRUCTION

1. 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".
2. Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
3. 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.

Full read at https://www.lecremedelacrumb.com/stuffed-chicken-marsala/