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Olive Garden Stuffed Chicken Marsala

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Ingredients

Adjust Servings:
1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste

Nutritional information

2037.5
Calories
726 g
Calories From Fat
80.7 g
Total Fat
32.6 g
Saturated Fat
298.6 mg
Cholesterol
1081.4 mg
Sodium
91.1 g
Carbs
3.9 g
Dietary Fiber
12.7 g
Sugars
81.6 g
Protein
983g
Serving Size

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Olive Garden Stuffed Chicken Marsala

Features:
  • Gluten Free
Cuisine:

The recipe was easy to make. I also chopped up additional mushrooms in the food processor and added them to the stuffing. It give it a little more body. Also instead of the heavy cream, used half and half. It reduces well enough, but it takes a considerable amount of time to reduce down and I also used cornstarch to thicken it. If you look at the picture listed, that sauce looks pretty watery. Overall my wife and I enjoyed it and will make it again.

  • 110 min
  • Serves 4
  • Easy

Ingredients

Directions

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Olive Garden Stuffed Chicken Marsala, Serve with your favorite mashed potato recipe , The recipe was easy to make I also chopped up additional mushrooms in the food processor and added them to the stuffing It give it a little more body Also instead of the heavy cream, used half and half It reduces well enough, but it takes a considerable amount of time to reduce down and I also used cornstarch to thicken it If you look at the picture listed, that sauce looks pretty watery Overall my wife and I enjoyed it and will make it again , Can I thicken the sauce by adding a bit of flour


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Steps

1
Done

Preheat Oven to 350f.

2
Done

Stuffing:combine All Cheese Stuffing Ingredients in a Bowl.

3
Done

Chicken:butterfly Thickest Section to Create Two Lobes.place Pounded Chicken Breasts on a Plate and Place Desired Amount of Stuffing on One Half of Chicken Breast.

4
Done

Gently Press Stuffing Down and Fold Over Other Side of Chicken Breast. Preheat a Large Saut Pan on Stove Top. Add 4 Oz. Oil; Heat Oil Until Shimmering.

5
Done

Place Approximately 2 Cups Flour in a Pan and Season It to Taste With Salt and Pepper. Dredge Chicken in Flour and Shake Off Excess Flour. Place Stuffed Chicken Breasts in Saut Pan With the Preheated Oil.

6
Done

Cook Each Side Until Golden. When Chicken Is Seared on Both Sides Remove Them from Saut Pan and Place Them in a Baking Pan and Into the Oven For 10-20 Minutes.

7
Done

Bake Until Juices Run Clear and Stuffing and Center Reach a Temperature of at Least 165.

8
Done

Sauce: Add the Onions to the Saut Pan. Stir With Spatula. After 2 Minutes Add the Mushrooms; Saut Mixture Until Onions Are Translucent. Deglaze Saut Pan With the Marsala Wine (make Sure to Incorporate Particles from Bottom of Pan). Bring Wine to a Simmer and Add Heavy Cream. Simmer Sauce on Low Heat Until Reduced by Half.

9
Done

Place Cooked Chicken Breast on a Plate and Top With Onions, Mushrooms and Sauce.

Avatar Of John Reyes

John Reyes

Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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