Stuffed Chicken Marsala

Seasoned and stuffed chicken marsala with mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.

Stuffed Chicken Marsala | lecremedelacrumb.com
There’s a big fat fusion of flavors happening right here right now and I’m SO EXCITED about it. Good ol’ chicken marsala meets Italian stuffed chicken and it is so darn good.

I feel like from this day forward we should just all agree that chicken marsala should always be stuffed. Everybody on board?? Excellent.

Stuffed Chicken Marsala | lecremedelacrumb.com

This dish comes across elegant and sophisticated, even though it is incredibly easy to make with simple ingredients. If you haven’t stuffed chicken before – don’t fret! – it’s a walk in the park. Simply cut a horizontal slit in one side of the chicken, being sure not to cut quite all the way through the other side, to make a pocket.

Then you fill that pocket with all the yummy goodness your little heart desires. Today we’re stuffed the chicken with mozzarella cheese, sun dried tomatoes, and parmesan cheese. This combo is pure heaven!

Stuffed Chicken Marsala | lecremedelacrumb.com

If you thought you liked chicken marsala before, you’re going to go nuts for this version. An extra 5-10 minutes is all it takes to transform a classic into the best weeknight meal you’ve had in ages.

Don’t be afraid to add extra cheese if that’s your thing – because it’s my thing and I totally get it! I even like to throw some finely grated parmesan cheese on top at the end for that last little punch of YUM.

Stuffed Chicken Marsala | lecremedelacrumb.com

5.0 from 3 reviews
Stuffed Chicken Marsala
 
Prep time
Cook time
Total time
 
Seasoned and stuffed chicken marsala with mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 4
Ingredients
  • 4 medium boneless skinless chicken breasts
  • 8 slices mozzarella cheese
  • 1 12-ounce jar julienned sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
  • ⅔ cup shredded parmesan cheese
  • 3 tablespoons oil
  • salt and pepper, to taste
  • 2 teaspoons Italian seasoning
marsala sauce
  • 1½ cups marsala cooking wine (may sub chicken broth)
  • 3 teaspoons minced garlic
  • 1 cup sliced mushrooms
  • ½ cup heavy cream
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • grated parmesan cheese and parsley or thyme for topping (optional)
Instructions
  1. Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
  2. Fill each pocket with 2 slices of mozzarella cheese, ¼ of the sun dried tomatoes, and ¼ of the shredded parmesan cheese.
  3. Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.
  4. Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
  5. In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
  6. 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 the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.
Notes
I use sun dried tomatoes packed in oil, drained

 

Filed In

Share The Post

Leave a Reply

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

:  

Comments

hey girl- this looks so tasty!

    Do you know the nutrition info for this dish?

I used the oil from the sun-dried tomatoes!

Can this be made ahead? Don’t want to be cooking while guests are here.

    Yes, you can do all of prep and just pop it in the oven before your guests arrive.

WOWIE… Yum Yum

What would you serve with this yummy recipe?

    I have just served it with roasted Mediterranean Vegetables (red onion, red pepper, yellow pepper, sliced courgette, cherry tomatoes (whole)) and Creamed Potatoes (mashed with butter, salt and pepper, and milk). Delicious.

Would this work in a crock pot

    I haven’t tried this yet in a crockpot but I’d love to hear your results if you give it a shot!

A very tasty dish – I actually flattened the fillets between two pieces of cling film, stuffed them, rolled them up like a sausage and put in tight clingfilm in fridge to “set”. I also removed the stuffed fillets when cooked and put the sauce on the hob and brought to a boil and reduced it somewhat – it gave the sauce a delicious deep flavour – will definitely make again. Served it with gratin potatoes and mixed steamed veg – Heaven on a plate!

What oven temperature is recommended for the final touches?

    Broil on high for just a few minutes, or continue to bake at the same temperature. 🙂

“Honey I need you to pick up a few things from the store on your way home today” 😉
Although I love sun-dried tomatoes, my husband not so much… So I think I will play with it a little and instead sauté some mushrooms onion and garlic and stuff that in with the two cheeses… And I noticed you said sub broth if you don’t have marsala… But the marsala reduction is what Gives it that incredible flavor, my humble opinion… This looks fabulous, and I am making it tonight !! Thanks 😊