Chicken Breast (Skinless / Boneless) Recipes

Stuffed Chicken Breasts In Mushroom Marsala Wine Sauce
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(recipe by Deborah Mele www.italianfoodforever.com)

This is another of our favorite poultry recipes which consists of tender stuffed chicken breasts served with a delicious warm mushroom marsala wine sauce spooned on top. When you cut into the chicken the melted cheese oozes out. I would serve this dish with garlic mashed potatoes or warm polenta. 

Compliments of: Deborah Mele www.italianfoodforever.com

4x 7-8oz Chicken Breast Skinless Boneless

4 Slices Prosciutto Cotto (Cooked Ham)

4 Thin Slices Fontina Cheese

1 Cup All-purpose Flour

1 Teaspoon Salt

1/4 Teaspoon Black Pepper

3 Tablespoons Butter

3 Tablespoons Olive Oil

8 oz. Cleaned, Chopped Mushroom (Baby Bella Are Nice)

1/2 Cup Chicken Broth

1 1/4 Cups Marsala Wine

1/4 Cup Heavy Cream

Stuffed Chicken Breasts In Mushroom Marsala Wine Sauce - Cooking Instructions

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Serves4

To stuff the chicken breasts, working with one at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.

Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Fold each breast in half to enclose ham and cheese.

Season the flour with salt and pepper. Dredge the chicken breasts in the flour and set aside.

Heat the butter and oil in a heavy skillet over moderately high heat until foam subsides. Saute chicken, turning over once, until golden and cooked through, about 8 minutes total. Keep warm. Add the mushrooms to the pan and cook until tender and brown. Add the Marsala wine to the pan and cook over high heat scraping the browned bits into the sauce. Add the chicken broth and continue to cook until the mixture has reduced by half. Stir in the cream and continue cooking until thick. Serve the chicken breasts on a warm platter, spooning the mushroom sauce over top.

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Stuffed Chicken Breasts In Mushroom Marsala Wine Sauce
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This recipe is often found under many different names but is simple to prepare, delicious, and almost impossible to mess up. You can vary the recipe by changing the type of meat or cheese used in the stuffing, or by simply adding a drizzle of your favorite sauce to the finished dish.

I strongly believe that homemade fresh breadcrumbs are very important to a simple dish like this and I kept my breadcrumbs a little on the coarse side for the breading creating and really nice crunchy exterior. I also find, that if you wrap the ham around the cheese before placing it in the chicken it helps to keep the cheese from oozing out when it melts.

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