Stuffed Chicken Marsala

Filling

8 oz Shredded provolone cheese

8 oz Shredded mozzarella cheese

¼ cup Grated parmesan cheese

½ cup Breadcrumbs

1 tsp Minced garlic

¼ tsp Crushed red pepper

8.50 oz Sundried tomatoes in jar (drain oil)

⅓ cup Sour cream

½ tsp Salt and Pepper

Chicken

2 lbs Boneless skinless chicken breasts

4 oz Cooking oil

2 cups Flour

Salt and Pepper to taste

Sauce

1 Small chopped onion

6 cups Thinly sliced button mushrooms

24 oz Marsala wine

8 oz Heavy cream

Preheat oven to 350F.

Combine all cheese stuffing ingredients in a large bowl.

Butterfly thickest section of chicken to create two lobes. Put on a plate and place desired amount of cheese stuffing on one half of the chicken breast.

Place 2 cups of flour in a bowl and season to taste with salt and pepper. Dredge chicken in flour and shake off the excess flour. Place stuffed chicken breast in saute pan with the preheated oil.

Cook each side until golden brown. Remove from the saute pan and place them in a baking pan and put into the oven for 10-20 minutes.

Bake until the juices run clear and stuffing and center reach a temperature of at least 165F.

Sauce: Add the onions to the saute pan. Stir with spatula. After 2 minutes add the mushrooms. Saute the mixture until the onions are translucent. Deglaze the saute pan with the marsala wine. Bring wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.

Place cooked chicken on plate and top with onions, mushrooms and sauce.

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Stuffed Chicken Marsala