Sunday, March 18, 2012

Stuffed Chicken Marsala

Stuffed Chicken Marsala

recipe adapted from Olive Garden Kitchen

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)

8-oz package mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

1 tsp fresh garlic, minced

1/4 tsp red pepper flakes, crushed

2 Tbsp sun-dried tomato, chopped (drain first if in oil)

1/3 cup green onions, thinly sliced

3/4 cup sour cream (6 oz)
1/2 tsp salt

1/2 tsp black pepper


1/2 large red small onion, finely chopped

1-2 cloves garlic, minced

2 cups Marsala wine

1 cup heavy cream

1 8oz container of cremini mushrooms, thinly sliced

Salt and pepper to taste

2 lbs skinless, boneless chicken breasts

4 fl oz olive oil for frying

2 cups all-purpose flour

Review: This recipe was good, even though I was a little scared to try it at first. I thought it was going to be hard and time consuming. It surprisingly was easier then anticapted and only took 15 minutes to prepare! It tasted great. Just remember that the wine you use makes a difference in the results you get! No cooking wine.

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