STUFFED CHICKEN MARSALA

This is a match made in heaven with the perfectly seasoned chicken stuffed with mozzarella, Parmesan cheese and sun dried tomatoes and then smothered in a savory Marsala mushroom sauce that tastes like it came from your favorite Italian restaurant in less than an hour.

STUFFED CHICKEN MARSALA adapted from Tiffany at Creme De La Crumb serves 4

CHICKEN
4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar julienned sun dried tomatoes packed in oil, DRAINED WELL
2/3 cup shredded Parmesan cheese
3 tablespoons avocado oil
FRESH ground sea salt and pepper, to taste
2 teaspoons Italian seasoning

• Preheat oven to 400°.
• Use a sharp knife to cut a slit horizontally along one side of the chicken breast to make a “pocket”.
• 
Fill each pocket with 2 slices of mozzarella cheese, sun dried tomatoes, and a quarter of the shredded Parmesan cheese.
• 
Pinch together the open side of the chicken breasts and secure with toothpicks.
• Drizzle the chicken with oil, then sprinkle with FRESH ground sea salt and pepper, to taste.
• Sprinkle with Italian seasoning and then rub in with your fingers.

• Transfer chicken to a large enameled cast iron skillet.
• Brown chicken over medium-high heat for 3-4 minutes on each side.
• Transfer chicken on a plate while you prepare the Marsala sauce.

SAUCE
1/2 cup Marsala wine
1 cup chicken bone broth
1-2 tablespoons tomato paste, depending on taste
3 cloves garlic, minced
1-2 cups sliced mushrooms
1/2 cup heavy cream
FRESH ground sea salt and pepper, to taste
grated Parmesan cheese for garnish
FRESH chopped parsley or thyme for garnish


• Add the onions and mushrooms to the pan, stirring to saute a few minutes.
  
• Add garlic, stirring until fragrant, 30 seconds or so.
• Add the Marsala wine, bone broth, salt and pepper, and heavy cream.
• Stir and bring to a SLOW boil, cooking 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 chicken midway.
  
• Plate chicken and spoon sauce over top.
  
• Garnish with grated Parmesan cheese and parsley or thyme if desired, and serve.



NOTES: Using sun dried tomatoes packed in oil adds another layer of flavor.