Stuffed Chicken Marsala

Ingredients

Cheese Stuffing

• 1/2 cup smoked shredded cheese (provolone or gouda)
• 8 oz pkg mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 1 tsp fresh garlic, minced
• 1/4 tsp red pepper flakes
• 2 Tbsp sun-dried tomato flakes (drain first if in oil)
• 1/3 cup green onions, thinly sliced
• 3/4 cup sour cream
• 1/2 tsp salt
• 1/2 tsp black pepper

Sauce

• 1 small onion, cut in half and thinly sliced lengthwise
• 24 fl oz Marsala wine
• 8 fl oz heavy cream
• 2 small containers button mushrooms, thinly sliced (6 cups)
• Salt and pepper to taste

2 lbs skinless, boneless chicken breasts, 4 fl oz olive oil, 2 cups all-purpose flour

Instructions

• Preheat oven to 350F
• Combine cheese stuffing ingredients
• Butterfly chicken breasts, pound until 1/4 - 1/2 inch thick
• Place cheese stuffing in chicken and fold other lobe of breast over. Do not have to seal
• Heat olive oil in pan
• Place flour in shallow dish, season with salt and pepper
• Dredge chicken in flour
• Saute breasts in oil until each side is golden brown
• Remove from pan and place in baking dish
• Bake chicken 20 minutes
• Add onions to saute pan and stir to loosen drippings
• After 2 minutes, add mushrooms and saute
• Deglaze pan with Marsala wine
• Heat wine to simmer and add heavy cream
• Simmer on low until reduced by half
• Serve with noodles