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.
