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

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.

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.