This recipe is inspired by The Olive Garden's version of this dish. I always order it when it's on the menu there. It is absolutely scrumptious! And, this version does not disappoint!
I often stuff the chicken breasts several hours in advance and store them in the fridge to lessen the amount of work come dinnertime.
If you don't have marsala, beef stock works great, too.
Yields 4 servings.
FOR THE FILLING -
2 ounces provolone cheese, shredded or cubed into small pieces
8 ounces mozzarella cheese, shredded
1/3 cup Parmesan cheese, grated
Dash of salt and pepper
1/2 cup bread crumbs (I use Italian-seasoned bread crumbs)
1/2 cup sour cream
1/4 teaspoon red pepper flakes
2 tablespoons of sun-dried tomatoes, drained (if in oil) and chopped
2 cloves garlic, peeled and minced
2 -3 green onions, thinly sliced
OTHER INGREDIENTS -
4 boneless and skinless chicken breasts
1 1/2 cups flour
2 tablespoons olive oil
SAUCE INGREDIENTS -
1/2 large onion, peeled and minced
1 - 2 cups button mushrooms, thinly sliced
1 1/2 cups marsala or beef stock
1 cup heavy cream
Salt and pepper, to taste
Combine the filling ingredients in a medium mixing bowl. Set aside.
Butterfly 4 plump chicken breasts and pound them out slightly.
Salt and pepper the chicken.
Stuff the cheese filling onto one side of the interior of the breast, then fold over the other side of the breast. You can secure with a couple of toothpicks to hold together, if desired.
Season the flour with some salt and pepper on a plate. Dredge both sides of chicken in flour and shake off excess. Allow to rest for about 10 - 15 minutes to set up.
Then, sauté the chicken in 2 tablespoons olive oil over medium heat in a large skillet until golden on both sides.
Transfer to baking pan lined with foil.
Bake in a 350 degree oven for about 15 minutes or until cooked thoroughly (internal temperature of 165 degrees). Allow chicken to rest for a few minutes once removed from oven.
Meanwhile, in the same pan used to sear the chicken, sauté the minced onion and mushrooms over medium-low heat until onions are translucent. Add in the maralsa wine (or beef broth) and scrape bottom of pan to pick up the bits from the chicken. Pour in about a cup of heavy cream and stir to combine.
Simmer until reduced by half. This takes about 10 - 15 minutes. Season with salt and pepper, if needed.
Serve chicken with mushroom sauce poured over. Garnish with sliced scallions and/or grated Parmesan, if desired. Best served with garlic mashed potatoes.
01/26/14: Recipe updated. Photo updated.