Crisp Stuffed Chicken In Marsala Sauce Recipe

Name: Crisp Stuffed Chicken In Marsala Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffed Chicken:; 6 skinless, boneless chicken breasts; 2 cloves garlic, diced; salt and freshly ground pepper to taste; 1 pinch dried thyme; 1 pinch dried basil; 1 pinch dried parsley; 1 bunch fresh spinach; 6 slices fontina cheese; 6 thin slices prosciutto; 2 eggs; 2 cups seasoned bread crumbs, or as needed; 3 tablespoons olive oil, divided, or to taste; 1/4 cup grated Parmigiano-Reggiano cheese, or to taste; Marsala Sauce:; 2 cloves garlic, diced; 1 (10 ounce) package sliced fresh mushrooms; 1/2 cup Marsala wine; 2 cups chicken stock; 1 tablespoon butter; 1 tablespoon all-purpose flour

Servings: persons

Stuffed Chicken:
6 skinless, boneless chicken breasts
2 cloves garlic, diced
salt and freshly ground pepper to taste
1 pinch dried thyme
1 pinch dried basil
1 pinch dried parsley
1 bunch fresh spinach
6 slices fontina cheese
6 thin slices prosciutto
2 eggs
2 cups seasoned bread crumbs, or as needed
3 tablespoons olive oil, divided, or to taste
1/4 cup grated Parmigiano-Reggiano cheese, or to taste
Marsala Sauce:
2 cloves garlic, diced
1 (10 ounce) package sliced fresh mushrooms
1/2 cup Marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon all-purpose flour

1
Place chicken breasts between 2 sheets of waxed paper. Pound lightly with the smooth side of a meat mallet. Cut a pocket into each chicken breast.
2
Rub 2 garlic cloves over chicken breast. Season chicken inside and out with salt, pepper, thyme, basil, and parsley. Stuff pockets with spinach, fontana cheese, and prosciutto.
3
Preheat oven to 450 degrees F (230 degrees C).
4
Beat 2 eggs in a bowl. Pour bread crumbs into a shallow bowl.
5
Dip stuffed chicken into eggs. Dredge in bread crumbs until coated.
6
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook breaded chicken until browned, about 6 minutes per side.
7
Transfer chicken to a baking sheet. Sprinkle Parmigiano-Reggiano cheese over chicken; drizzle remaining 1 tablespoon olive oil on top.
8
Bake in the preheated oven until chicken is no longer pink in the center, 10 to 20 minutes.
9
Cook and stir 2 garlic cloves in the same skillet used to brown chicken for 1 to 2 minutes. Add mushrooms; cook and stir until browned, about 5 minutes. Pour in Marsala wine; simmer until reduced by half, about 5 minutes. Stir in chicken stock.
10
Stir butter and flour into the skillet until sauce thickens, about 5 minutes. Serve sauce over chicken.

920

kcal

Calories

Fat

Carbs

108

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 21 ingredients. The key ingredients include: Stuffed Chicken:, 6 skinless, boneless chicken breasts, 2 cloves garlic, diced, salt and freshly ground pepper to taste, and more.

Yes, Crisp Stuffed Chicken In Marsala Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Stuffed Chicken In Marsala Sauce

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