Olive Garden Stuffed Chicken Marsala
Saturday, March 16, 2019
Edit
Make a classic Olive Garden meal from the comfort of your home with this ultra-flavorful stuffed chicken marsala recipe straight from the restaurant itself!
Ingredients
Chicken
- 4 boneless skinless chicken breasts
- 3/4 cup all-purpose flour
- Salt/Pepper to taste
- ½ cup olive oil
Stuffing
- ½ cup smoked shredded cheese provolone or gouda
- 8 oz. mozzarella cheese shredded
- ¼ cup Parmesan cheese grated
- ½ cup breadcrumbs
- 1 teaspoon fresh garlic minced
- 1 tsp red pepper flakes
- 2 Tablespoons sun-dried tomatoes patted dry and roughly chopped
- 3 green onions thinly sliced
- 3/4 cup sour cream
Sauce
- 1 yellow onion sliced into strings
- 4 cups Dry Marsala Wine
- 8 oz. heavy cream
- 12 oz. button mushrooms thinly sliced
Instructions
- Combine all stuffing ingredients together in a bowl and set aside.
- Preheat the oven to 350 degrees.
- Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes.
- Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.
- Fill each of the chicken breasts with the stuffing, try not to over-stuff, you may have some leftover stuffing. Coat the outside of each chicken breast with salt, pepper, and then the flour.
- Heat the olive oil in a large skillet over medium high heat. Place each chicken inside of the skillet and cook until each side is a nice golden-brown color.