Stuffed Chicken Marsala (In a Marsala Cooking Wine Sauce)
User Reviews
4.3
9 reviews
Good
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 20 mins
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Servings
4
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Calories
1146 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Chicken Marsala (In a Marsala Cooking Wine Sauce)
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This delicious Stuffed Chicken Marsala recipe is made with baked chicken breasts stuffed with Italian cheese, sun-dried tomatoes, basil, and green onions, and covered in a creamy Marsala Cooking Wine sauce.
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Ingredients
Cheese Stuffing
- 2 cups Italian Style Blend Shredded Cheese
- 1/2 cup Italian breadcrumbs
- 1 clove garlic , minced
- 1/4 teaspoon crushed red pepper
- 3 green onions chopped
- 1/4 cup chopped sun-dried tomatoes drained
- 2 tablespoons chopped fresh basil (or Italian Parsley)
- 3/4 cup sour cream
- 1-1/2 teaspoons Italian seasoning
- salt and pepper to taste
Marsala Wine Sauce
- 1 tablespoon butter (could substitute oil)
- 1 small onion thinly sliced
- 1 cup Holland House® Marsala Wine
- 1 cup heavy cream
- 8 ounces mushrooms
Chicken
- 4 medium-sized boneless, skinless chicken breasts
- 1/2 cup olive oil
- 2 cups flour
- salt and pepper to taste
- 1/2 teaspoon garlic powder
Instructions
- Pre-heat oven to 350°F. Spray a baking dish with cooking spray.
- In a large bowl, add all Cheese stuffing ingredients and stir until well combined. Set aside.
- On the side of a chicken breast cut a slit to create a "pocket." Do not slice all the way through.
- Stuff each chicken breast with 1/4 of the cheese stuffing. You do not need to seal the chicken.
- In a large skillet, heat oil until it shimmers.
- While the oil heats, place flour, salt, pepper, and garlic powder in a shallow dish.
- Press each side of the stuffed chicken breasts in flour, shaking off excess.
- Cook the chicken breasts in the hot oil until the bottom is golden brown, turn and cook the other side until it is golden brown. (Does not have to cook all the way through. We just want to brown the chicken.)
- Remove the stuffed chicken breasts from pan and place in a baking dish.
- Bake the stuffed chicken breasts for about 20 minutes, or until juices run clean and the temperature of the center of chicken reaches 165°F.
- Add butter to the same pan that you cooked the chicken. Add onions and cook for about 2 minutes.
- Add mushrooms and cook for about 5 minutes or until the onions are translucent.
- Add the Holland House® Marsala Cooking Wine to the pan and simmer on low heat.
- Add the heavy cream and cook until the sauce reduces by half.
- Place the cooked stuffed chicken breasts on a serving dish and top each with the cooked onions, mushrooms, and Marsala sauce.
Nutrition Information
Show Details
Calories
1146kcal
(57%)
Carbohydrates
79g
(26%)
Protein
26g
(52%)
Fat
74g
(114%)
Saturated Fat
31g
(155%)
Cholesterol
156mg
(52%)
Sodium
666mg
(28%)
Potassium
771mg
(22%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
1880IU
(38%)
Vitamin C
8.3mg
(9%)
Calcium
432mg
(43%)
Iron
5.4mg
(30%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1146 kcal
% Daily Value*
| Calories | 1146kcal | 57% |
| Carbohydrates | 79g | 26% |
| Protein | 26g | 52% |
| Fat | 74g | 114% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 156mg | 52% |
| Sodium | 666mg | 28% |
| Potassium | 771mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1880IU | 38% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 432mg | 43% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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