This recipe is right from Olive Garden’s Website.
1/2 cup smoked cheese, like provolone or gouda, shredded
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup bread crumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato, chopped. Drain if packed in oil and pat dry with a paper towel
1/3 cup green onions, thinly sliced
3/4 cup sour cream
1/2 tsp salt
1/2 tsp black pepper
1/2 large red onion, finely chopped
2 cloves garlic, minced
2 cups Marsala wine
1 cup heavy cream
8oz container of cremini mushrooms, drain first then slice thinly.
Salt and pepper to taste
2 lbs skinless, boneless chicken breasts
4 oz olive oil for frying
2 cups all-purpose flour
Pre-heat oven to 350°F and have a baking dish ready.
Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in between plastic wrap or a large ziploc bag and pound it with the flat side of a meat mallet, or rolling pin until ¼” – ½” thick.
Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. You don’t want to over fill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal. However you can with a toothpick.
Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess.
In a cast iron skillet over medium heat, add oil and heat until shimmering.
Saute` the flour coated chicken breasts in the skillet, cooking until each side is golden brown.
Remove chicken from pan and place in the baking dish you have on hand.
Bake the browned chicken in the oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F.
To make the Marsala sauce add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize.
Add the Marsala wine to the skillet to de glaze the pan make sure to get all of the drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream.
Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala mushroom sauce
Can be served with garlic mashed potatoes, crusty french bread, and don’t forget you’re glass of vino, and enjoy!
Ciao~from my beloved BlackBerry, Clarissa 🙂