Creamy stuffed chicken marsala - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Equipment

medium mixing bowl
knife
4 tooth picks
large, non-stick ovenproof skillet

Ingredients

1/2 cup (125 mL) shredded mozzarella
1/2 cup (125 mL) finely chopped kale leaves
1/2 cup (125 mL) chopped sun-dried tomatoes in oil, drained
1/4 cup (60 mL) grated Parmesan
4 boneless, skinless chicken breasts (about 2 lb/1 kg)
1/2 tsp (2 mL) each salt, pepper and dried oregano
3 tbsp (45 mL) salted butter
1 pkg (8 oz/227 g) thinly sliced mushrooms
1 shallot, minced
2 cloves garlic, minced
1 tsp (5 mL) dried sage
1/2 cup (125 mL) marsala or dry white wine
1 cup (250 mL) 35% whipping cream
Chopped fresh parsley and grated Parmesan for garnish

Directions

In a bowl, combine mozzarella, sun-dried tomatoes, kale and Parmesan; set aside.
Preheat oven to 425°F (220°C).
Using a sharp knife, make a deep horizontal cut along one side of each chicken breast to create a pocket. Divide cheese mixture evenly into each breast. Use a toothpick to seal chicken breasts. Sprinkle with salt, pepper and oregano.
In a large, non-stick ovenproof skillet, melt butter over medium-high heat. Brown chicken breasts on both sides and remove to a plate. Return skillet to medium heat and cook mushrooms, shallot, garlic and sage for about 5 minutes or until mushrooms start to become golden.
Add marsala wine and stir up brown bits from skillet. Reduce heat to medium-low and stir in whipping cream; bring to a simmer. Return chicken breasts to skillet and roast in oven for 10 to 15 minutes or until internal temperature reaches 165°F (74°C). Let chicken stand 2 minutes and spoon sauce over the top before serving. Garnish with parsley and cheese if desired.

Tips

Chicken broth variation: For a different, yet equally delicious dish, omit the marsala and substitute no-salt-added chicken broth in the recipe.