Olive Garden's Stuffed Chicken Marsala

• Meat

  • 2 lbs Chicken breasts, skinless boneless

• Produce

  • 2 small containers Button mushrooms
  • 1 tsp Garlic, fresh
  • 1/3 cup Green onions
  • 1 Onion, small
  • 2 tbsp Sun-dried tomato flakes

• Canned Goods

  • 1 Cheese stuffing

• Condiments

  • 1 Sauce

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Black pepper
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 4 fl oz Olive oil

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Dairy

  • 1/2 cup Cheese, smoked
  • 8 fl oz Heavy cream
  • 1 8-oz package Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated
  • 3/4 cup Sour cream

• Beer, Wine & Liquor

  • 24 fl oz Marsala wine

Found on holidayspage.net

Ingredients

• Cheese Stuffing
• 1/2 cup smoked shredded cheese (provolone or gouda)
• 8-oz package mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• 1 tsp fresh garlic, minced
• 1/4 tsp red pepper flakes, crushed
• 2 Tbsp sun-dried tomato flakes (drain first if in oil)
• 1/3 cup green onions, thinly sliced
• 3/4 cup sour cream (6 oz)
• 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

Directions

• Pre-heat oven to 350°F. 1) COMBINE all cheese stuffing ingredients in a mixing bowl. 2) BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick. 3) PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck. 4) FOLD over other lobe of chicken breast; does not have to seal. 5) HEAT large sauté pan over medium heat. 6) ADD olive oil and heat until shimmering. 7) PLACE flour in a shallow pan and season to taste with salt and pepper. DREDGE stuffed chicken breasts in flour, shaking off excess. 9) SAUTE chicken breasts with preheated oil, cooking until each side is golden brown. 10) REMOVE chicken from pan and place in a baking dish. 11) BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F. 12) ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent. 13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan. 14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half. 15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. 16) SERVE with your favorite garlic mashed potato