Crisp Stuffed Chicken in Marsala Sauce recipe
All Recipes Main Dish Recipes Chicken Chicken Parmesan Recipes
Ingredients
- 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 ¼ cup grated Parmigiano-Reggiano cheese, or to taste 2 cloves garlic, diced 1 (10 ounce) package sliced fresh mushrooms ½ cup Marsala wine 2 cups chicken stock 1 tablespoon butter 1 tablespoon all-purpose flour
Nutrition Info
- 603.8 caloriescarbohydrate: 36.8 gcholesterol: 176.9 mgfat: 28 gfiber: 4 gprotein: 45.8 gsaturatedFat: 11 gservingSize: -sodium: 1518.7 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Crisp Stuffed Chicken in Marsala Sauce
Directions
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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.
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.
Preheat oven to 450 degrees F (230 degrees C).
Beat 2 eggs in a bowl. Pour bread crumbs into a shallow bowl.
Dip stuffed chicken into eggs. Dredge in bread crumbs until coated.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook breaded chicken until browned, about 6 minutes per side.
Transfer chicken to a baking sheet. Sprinkle Parmigiano-Reggiano cheese over chicken, drizzle remaining 1 tablespoon olive oil on top.
Bake in the preheated oven until chicken is no longer pink in the center, 10 to 20 minutes.
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.
Stir butter and flour into the skillet until sauce thickens, about 5 minutes. Serve sauce over chicken.