Stuffed Chicken Marsala (Olive Garden Copycat)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
722 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Chicken Marsala (Olive Garden Copycat)
Description
Stuffed Chicken Marsala begins with chicken breasts slit to form pockets that are filled with mozzarella slices, julienned sun-dried tomatoes, and shredded Parmesan cheese, which add moisture and savory depth. After securing the filling, the chicken is browned to develop a golden exterior. The Marsala sauce is prepared in the same pan using Marsala cooking wine, garlic, mushrooms, and heavy cream, lending an earthy and slightly sweet profile to the dish. Baking in the oven finishes cooking the chicken while melding the flavors. This dish pairs well with pasta, rice, or steamed vegetables for a complete meal.
The sun-dried tomatoes contribute an acidic contrast to the creamy cheeses and wine sauce, while the mushrooms offer texture and umami. The use of pre-shredded and sliced ingredients simplifies preparation, and securing the pocket with toothpicks helps keep the filling intact during cooking.
The recipe advises using sun-dried tomatoes packed in oil that are drained and lightly rinsed and suggests slicing them thinly if julienned versions are unavailable. This helps maintain the intended flavor balance and texture in the filling.
Ingredients
- 4 medium chicken breast boneless, skinless
- 8 lices mozzarella cheese
- 1 ounce jar sun dried tomato see note, julienned
- ⅔ cup Parmesan Cheese shredded
- 3 tablespoons neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
- 2 teaspoons Italian seasoning
Marsala Sauce
- 1 ½ cups marsala cooking wine (may sub chicken broth)
- 3 teaspoons garlic minced
- 1 cup mushroom sliced
- ½ cup heavy cream
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- Parmesan Cheese grated; for topping with parsley or thyme, optional
Instructions
- 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".
- Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
- 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.
- Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
- In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
- Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.
Notes
- Use sun-dried tomatoes packed in oil, drained and lightly rinsed to reduce excess oiliness.
- If julienned sun-dried tomatoes are unavailable, slice tomato halves thinly to maintain the recipe's texture and flavor.
- Secure chicken pockets carefully with toothpicks to keep the filling inside while cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 17g | 6% |
| Protein | 45g | 90% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 1054mg | 44% |
| Potassium | 694mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1018IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 524mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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