Creamy Stuffed Chicken Marsala

Name: Creamy Stuffed Chicken Marsala
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 cup (125 mL) shredded Canadian mozzarella cheese; 1/2 cup (125 mL) finely chopped kale leaves; 1/2 cup (125 mL) chopped sun-dried tomatoes in oil, drained; 1/4 cup (60 mL) grated Canadian Parmesan cheese; 4 boneless, skinless chicken breasts (about 2 lb/1 kg); 1/2 tsp (2 mL) salt,; 3 tbsp (45 mL) Canadian salted butter; 1 pkg (8 oz/227 g) thinly sliced mushrooms; 1 shallot, minced; 2 cloves garlic, minced; 1 tsp (5 mL) dried sage; 1/2 cup (125 mL) marsala or dry white wine; 1 cup (250 mL) 35% Canadian whipping cream; Chopped fresh parsley; 1/2 tsp pepper; 1/2 tsp dried oregano; grated Canadian Parmesan cheese for garnish

7 steps

Prep:35minCook:25min

Updated at: Fri, 12 Apr 2024 02:13:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories674.6 kcal (34%)

Total Fat39.7 g (57%)

Carbs11.8 g (5%)

Sugars5 g (6%)

Protein61.2 g (122%)

Sodium867 mg (43%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupmozzarella cheese

shredded, Canadian

½ cupkale leaves

finely chopped

½ cupsun-dried tomatoes in oil

chopped, drained

¼ cupParmesan cheese

grated, Canadian

4boneless skinless chicken breasts

½ tspsalt

3 Tbspsalted butter

227gmushrooms

5mldried sage

½ cupmarsala

or dry white wine

1 cupwhipping cream

35 % canadian

fresh parsley

chopped

½ tsppepper

½ tspdried oregano

Parmesan cheese

grated, Canadian, for garnish

Instructions

Step 1

In a bowl, combine mozzarella cheese, sun-dried tomatoes, kale and Parmesan cheese; set aside

Step 2

2. Preheat oven to 425°F (220°C).

Step 3

3. Using a sharp knife, make a deep horizontal cut along one side of each chicken breast to create a pocket. Divide cheese mixture evenly into each breast. Use a toothpick to seal chicken breasts. Sprinkle with salt, pepper and oregano.

Step 4

4. In a large, non-stick ovenproof skillet, melt butter over medium-high heat. Brown chicken breasts on both sides and remove to a plate.

Step 5

5. Return skillet to medium heat and cook mushrooms, shallot, garlic and sage for about 5 minutes or until mushrooms start to become golden.

Step 6

6. Add marsala wine and stir up brown bits from skillet. Reduce heat to medium-low and stir in whipping cream; bring to a simmer.

Step 7

7. Return chicken breasts to skillet and roast in oven for 15 minutes or until internal temperature reaches 165°F (74°C). Let chicken stand 2 minutes and spoon sauce over the top before serving. Garnish with parsley and cheese if desired