October was such a busy month that I really didn't have time to try any new dinners. I wanted something rich and creamy and that's just what I got. This recipe is adapted from a popular italian restaurant in your neighborhood. The stuffing and the sauce were so good. I had leftover stuffing that I am going to use on something else...
I know, I know...still working on my picture taking..:)
1/2 c smoked shredded provolone cheese
8oz pkg shredded mozzarella cheese
1/4 c grated parmesan cheese
1/2 c breadcrumbs
1 tsp fresh minced garlic
1/4 tsp crushed red pepper flakes
2 Tbsp chopped sun-dried tomatoes (drain)
1/3 c gr onions - thinly sliced
3/4 c sour cream (6oz)
1/2 tsp salt
1/2 tsp pepper
1/2 sm red onion -finely chopped
1-2 cloves of garlic (minced)
2 c Marsala wine
1 c heavy cream
1 8oz container of mushrooms-thinly sliced (I used regular button mushrooms)
s&p to taste
2 lbs skinless boneless breasts
4 oz olive oil for frying
2 c flour
Preheat oven to 350* and have a baking dish ready.
Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
To prepare chicken, butterfly the thickest section to create two halves (leave connected). Place each breast in a ziploc bag and pound flat until it's about 1/4"-1/2" thick.
Place the flattened breast on a plate and add a desired amount of cheese stuffing on one half of each breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast, it does not have to seal. Repeat with all chicken.
Place flour in a shallow pan and season with s&p. Dredge stuffed chicken in flour - tap off excess. In a heavy skillet over med-heat add oil and heat until shimmering. Saute the breasts, cooking until each side is golden brown. Remove from pan and set chicken in your baking dish. Bake the browned chicken in oven for 10-20 min or until juices run clear.
Meanwhile add onions and garlic to skillet and stir to loosen chicken bits, After about 2 minutes add mushrooms and fresh chopped parsley. saute until onions are translucent and mushrooms begin to caramelize. Add the wine to deglaze -make sure to to get all the browned bits from bottom of pan. Allow wine to simmer and then add heavy cream. Simmer on low until reduced by half. Place cooked breasts on plate and top with mushroom wine sauce. I just served them with spinach and mashed potatoes (yes I leave the stems on my spinach) :)