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.

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.

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.

Your email address will not be published. Required fields are marked *