★★★★★ | STUFFED CHICKEN MARSALA

★★★★★ | STUFFED CHICKEN MARSALA
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Prepared and stuffed chicken marsala with mozzarella, parmesan, and sun dried tomatoes, covered in appetizing marsala mushroom sauce.  | #let'scooking

Time
Prep Time 10 minutes
Cook Time 40 minutes
Absolute Time 50 minutes
Servings 4 individuals

Course Main Course
Cuisine Italian
Keyword Chicken, marsala, stuffed

Ingredients:

• 4 medium boneless, skinless chicken bosoms 
• 8 cuts mozzarella cheddar 
• 1 12-ounce container julienned sun dried tomatoes stuffed in oil, depleted (in the event that you can't discover them julienned you can purchase sun dried tomato parts and meagerly cut them yourself) 
• 2/3 cup destroyed parmesan cheddar 
• 3 tablespoons oil 
• salt and pepper, to taste 
• 2 teaspoons Italian flavoring 

Marsala Sauce 

• 1/2 cups marsala cooking wine (may sub chicken juices) 
• 3 teaspoons minced garlic 
• 1 cup cut mushrooms 
• 1/2 cup substantial cream 
• 1/2 teaspoon salt, or to taste 
• 1/4 teaspoon dark pepper, or to taste 
• ground parmesan cheddar and parsley or thyme for fixing (discretionary) 
• ## CLICK TO SEE FULL RECIPES ##

Instructions:

1. Preheat broiler to 400 degrees. Utilize a sharp blade to cut a cut on a level plane along one side of the chicken bosom, being certain not to carve right through the chicken - the objective is to make a "pocket". 
2. Fill each pocket with 2 cuts of mozzarella cheddar, 1/4 of the sun dried tomatoes, and 1/4 of the destroyed parmesan cheddar. 
3. Squeeze together the open side of the chicken bosoms and secure with toothpicks. Shower chicken with oil, at that point sprinkle with salt and pepper to taste, and Italian flavoring, focusing on with your fingers. 
4. Move chicken to an enormous broiler safe skillet and dark colored chicken over medium-high warmth for 3-4 minutes on each side. Spot chicken on a plate while you set up the marsala sauce. 
5. In a similar dish (don't spotless it) include marsala cooking wine, garlic, mushrooms, salt and pepper, and overwhelming cream. Mix and heat to the point of boiling and cook for 3-4 minutes. Return chicken container and spoon a portion of the sauce over the chicken. 
6. Move skillet to preheated stove and heat for 20-25 minutes until chicken is cooked completely through and cheeses are dissolved. Spoon sauce over the chicken, top with ground parmesan cheddar and parsley or thyme whenever wanted, and serve. 

Note
I use sun dried tomatoes stuffed in oil, depleted
Calories per serving: CALORIES HERE
Fat per serving: FAT HERE

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★★★★★ | STUFFED CHICKEN MARSALA

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