Chicken Marsala (stuffed) Recipe

Name: Chicken Marsala (stuffed)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole boneless skinless chicken breasts; 1 egg (lightly beaten); ¼ cup crushed corn flakes; ⅛ cup grated parmesan cheese; 1 tablespoon extra virgin olive oil; 1 (8 ounce) package sliced mushrooms; ½ tablespoon chopped basil; 1 tablespoon crushed rosemary; 2 cups chicken prepared stuffing (from a box is okay); 2 cloves garlic (minced); ⅛ teaspoon salt; ⅛ teaspoon fresh ground black pepper; ¾ cup chicken broth; 2 tablespoons cornstarch; ¼ cup dry marsala wine; 2 tablespoons sherry wine or 2 tablespoons cream sherry; 2 tablespoons butter (not margarine)

Servings: persons

2 whole boneless skinless chicken breasts
1 egg (lightly beaten)
¼ cup crushed corn flakes
⅛ cup grated parmesan cheese
1 tablespoon extra virgin olive oil
1 (8 ounce) package sliced mushrooms
½ tablespoon chopped basil
1 tablespoon crushed rosemary
2 cups chicken prepared stuffing (from a box is okay)
2 cloves garlic (minced)
⅛ teaspoon salt
⅛ teaspoon fresh ground black pepper
¾ cup chicken broth
2 tablespoons cornstarch
¼ cup dry marsala wine
2 tablespoons sherry wine or 2 tablespoons cream sherry
2 tablespoons butter (not margarine)

1
Make a slit in the breasts to form a large pocket.
2
Beat egg in a large bowl.
3
Add chicken breasts& coat thoroughly.
4
Sprinkle thoroughly with crushed corn flakes& cheese.
5
Fill the chicken breasts with stuffing (secured with wooden toothpicks or just leave the breast open).
6
Bake in preheated 375 degree oven 45 minutes.
7
Heat only 1 tablespoon of extra-virgin olive oil in a large non-stick skillet over medium-high heat until hot.
8
Even if it looks like there isnt enough oil, do not add any more or the sauce will not turn out right.
9
It will look better once the butter, broth, wine, sherry& mushrooms are all added.
10
In the same large skillet, melt the butter& cook mushrooms& garlic for 3 minutes over medium heat.
11
Sprinkle with salt, pepper, basil& rosemary.
12
In a bowl, combine broth& cornstarch& mix well.
13
Add the broth mixture, sherry& wine to skillet.
14
Increase heat to medium-high& bring to a simmer.
15
Simmer, uncovered, 2 to 3 minutes or until sauce thickens, stirring occasionally.
16
Remove the breasts from the oven& remove the toothpicks.
17
Place the chicken breasts onto the individual plates.
18
Spoon sauce& mushrooms over chicken breasts& serve.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 whole boneless skinless chicken breasts, 1 egg (lightly beaten), ¼ cup crushed corn flakes, ⅛ cup grated parmesan cheese, and more.

Yes, Chicken Marsala (stuffed) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Marsala (stuffed)

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