Tomato Butter Mozzarella Stuffed Chicken Marsala

By Ellie

4 Person

45 Minutes

0 Calories

This stuffed chicken marsala is an even more delicious twist on the classic Italian dish with melted mozzarella, sweet and savory tomato butter and fresh basil cooked inside the chicken.

Ingredients

FOR GARNISH

1 sun dried tomato (not packed in oil), chopped
2 tbsp. chopped parsley

1 cup sliced mushrooms
1/4 cup whole milk
1/2 cup marsala wine (can substitute chicken broth)
1/2 cup chicken broth
1 tsp. minced garlic
2 tbsp. extra virgin olive oil
salt and pepper
1 tsp. dried parsley
1 tsp. dried basil
9-12 fresh basil leaves
1/3 cup tomato butter
4 oz. mozzarella, sliced
1.5 pounds chicken breasts

Method

01

Preheat oven to 400℉.
02

Slice each chicken breast so that you butterfly the breast, creating a pocket for stuffing, do not slice all the way through.
03

Season the inside of the chicken with salt and pepper. Spread tomato butter on the inside flesh, top with mozzarella slices, fresh basil and a little more tomato butter. Close the chicken up and secure with toothpicks around the entire opening. Repeat with remaining chicken breasts.
04

Once sealed, season the tops of each chicken breast with more salt and pepper as well as the dried basil and parsley.
05

Place the oil in a cast iron skillet over medium-high heat. Once hot, add the chicken to the skillet and cook for about 3 minutes on each side until browned. Remove the chicken from the skillet and set aside on a plate.
06

To the same skillet, add the garlic, chicken broth, wine and milk. Whisk together until combined. Add the mushrooms, stir gently. Bring the mixture to a boil then reduce heat and let simmer for about 5 minutes. Return the chicken to the pan, spoon some of the liquid on top of the chicken then transfer to the oven and cook for 20 minutes until chicken is cooked through and sauce is reduced and thickened.
07

Remove from the oven, garnish with parsley and sun-dried tomatoes and serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Tomato Butter Mozzarella Stuffed Chicken Marsala

4.1

( By Ellie )

This stuffed chicken marsala is an even more delicious twist on the classic Italian dish with melted mozzarella, sweet and savory tomato butter and fresh basil cooked inside the chicken.

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

FOR GARNISH

1 sun dried tomato (not packed in oil), chopped

2 tbsp. chopped parsley

1 cup sliced mushrooms

1/4 cup whole milk

1/2 cup marsala wine (can substitute chicken broth)

1/2 cup chicken broth

1 tsp. minced garlic

2 tbsp. extra virgin olive oil

salt and pepper

1 tsp. dried parsley

1 tsp. dried basil

9-12 fresh basil leaves

1/3 cup tomato butter

4 oz. mozzarella, sliced

1.5 pounds chicken breasts

03 Method

Step 1

Preheat oven to 400℉.

Step 2

Slice each chicken breast so that you butterfly the breast, creating a pocket for stuffing, do not slice all the way through.

Step 3

Season the inside of the chicken with salt and pepper. Spread tomato butter on the inside flesh, top with mozzarella slices, fresh basil and a little more tomato butter. Close the chicken up and secure with toothpicks around the entire opening. Repeat with remaining chicken breasts.

Step 4

Once sealed, season the tops of each chicken breast with more salt and pepper as well as the dried basil and parsley.

Step 5

Place the oil in a cast iron skillet over medium-high heat. Once hot, add the chicken to the skillet and cook for about 3 minutes on each side until browned. Remove the chicken from the skillet and set aside on a plate.

Step 6

To the same skillet, add the garlic, chicken broth, wine and milk. Whisk together until combined. Add the mushrooms, stir gently. Bring the mixture to a boil then reduce heat and let simmer for about 5 minutes. Return the chicken to the pan, spoon some of the liquid on top of the chicken then transfer to the oven and cook for 20 minutes until chicken is cooked through and sauce is reduced and thickened.

Step 7

Remove from the oven, garnish with parsley and sun-dried tomatoes and serve.

04 Author