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Wednesday, April 10, 2013

Stuffed Marsala Chicken Deliciousness

Saw this on a TV cooking show and thought this would be a great hit in my house with a few tweaks to make it mine. 

My family just loves to find things "stuffed" 
in their food
like meatballs, cupcakes, burgers,  
you name it!

Pic Credit
Not super simple but SUPER YUMMY!! My mom used to make stuffed chicken breasts all the time and stuffed pork chops, with seasoned bread crumbs. I just forgot until I started getting into doing this and she reminded me, only back then there wasn't Pinterest to spark creativity as there is now-a-days!

Stuffed Marsala Chicken Breasts
  • 4 Large Chicken Breasts, boneless & skinless
  • 10 pkg frozen spinach defrosted
  • 1- Lb Ricotta Cheese
  • 16 Oz Crimini Mushrooms
  • 1 large red onion
  • Nutmeg
  • Sage
  • Flour
  • Kosher Salt and Fresh Cracked Pepper Corns
  • 1/4 t Capers
  • Marsala wine
  • Butter
  • EVOO

Preheat oven to 350 degrees
  1. Pour enough EVOO to coat bottom of large skillet over medium heat. 
  2. Add Sliced Crimini mushrooms & Red Onions in the hot skillet over medium heat, caramelizing the veggies.
  3. Season each breast with generously with salt & pepper, 
  4. Season the flour with s&p, sprinkling of sage, & pinch of freshly grated nutmeg.
  5. Slice the center of each breast, in center, not all the way through- just enough to stuff in yumminess!
  6. Dredge the breasts into the seasoned flour.
  7. Mix the defrosted and "squeezed" dry spinach with the ricotta cheese. Add a pinch of nutmeg freshly grated, sprinkling of dried sage, and season with s&p to taste.
  8. After mushroom and onions have rendered down season with s&p, remove from the pan and allow half to cool & keep half warm.
  9. Mix the cooled mushroom & onions with the ricotta mixture and stuff into the sliced breasts. 
  10. Add butter to pan and sear the breasts on each side, not cooking through just developing a lovely brown color, brown food tastes better!
  11. Remove breasts to a prepped pan and place into preheated oven. Bake about 25 min or until THOROUGHLY COOKED THROUGH!
  12. Pour in Marsala or dry red wine of choice & capers. Scrape bottom of pan with wooden spoon to release all the crunchy goodness below reduce heat to low and allow to reduce to 1/4.
Once Chicken is cooked through place on serving platter and 
pour the Marsala sauce over top. 

I like to sprinkle the top with parsley and serve with garlic mashed potatoes, or quinoa 

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