Creamy Stuffed Chicken Marsala

Unbalanced

% Daily Values based on a 2,000 calorie diet

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