Because everything is better when it is stuffed.
Seriously guys, this chicken is fantastic. It is also a really simple one pan weeknight meal. Lately, I have been trying extra hard to cook for myself, which is challenging considering I live alone. Cooking for one is really really hard. It's especially hard when you LOVE to cook, but your waistline can't afford your chocolate chip cooking experimenting that I have recently been partaking in. Part of my efforts have been trying to plan out my meals before I go shopping. By doing so, I avoid having that bag of broccoli rabe I swore I needed take up real estate in my fridge.
This meal is deliciously flavorful but it requires minimal ingredients. Best of all, it only requires one pot, so no fussy clean up. A traditional marsala chicken dish requires cream, but the flavors are already so powerful, I opted out of using it. So this is a perfect keto or low carb option for a diet.
Make sure to fire up this chicken marsala for a stay at home Valentine's day dinner. Don't worry, I have tested it out lots of times. My cat's favorite part is the cheese :)
Make sure to fire up this chicken marsala for a stay at home Valentine's day dinner. Don't worry, I have tested it out lots of times. My cat's favorite part is the cheese :)
4 skinless/boneless chicken breasts thinly sliced and pounded
8 slices of mozzarella cheese
1/4 cup parmesan cheese
1/2 cup sun-dried tomatoes
2 cups sliced mushrooms
1 1/2 cups marsala
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic minced
3 tbsp olive oil
1 teaspoon dried basil
1 teaspoon dried parsley
Preheat oven to 400 degrees F. Season chicken breasts with salt and pepper. Place two slices of mozzarella cheese onto the chicken breasts. Evenly spread 1/4 cup sun-dried tomatoes and parmesan cheese onto the breasts. Roll up the chicken and secure with a toothpick. Heat olive oil in a large dutch oven or oven-safe skillet. Brown chicken on all sides over medium high heat for 4 - 5 minutes. Remove chicken from pan and set aside. Add garlic and mushrooms to the pan and cook for 3 - 4 minutes. Add in the rest of the sun-dried tomatoes and the marsala wine. Season sauce with basil and parsley. Let the sauce cook until it thickens up on medium heat. Roughly 10 - 15 minutes. Place chicken back into pan and place the skillet in the oven. Cook until chicken is all the way cooked through. About 20 - 25 minutes. Serve with additional sauce spooned over the chicken.
8 slices of mozzarella cheese
1/4 cup parmesan cheese
1/2 cup sun-dried tomatoes
2 cups sliced mushrooms
1 1/2 cups marsala
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic minced
3 tbsp olive oil
1 teaspoon dried basil
1 teaspoon dried parsley
Preheat oven to 400 degrees F. Season chicken breasts with salt and pepper. Place two slices of mozzarella cheese onto the chicken breasts. Evenly spread 1/4 cup sun-dried tomatoes and parmesan cheese onto the breasts. Roll up the chicken and secure with a toothpick. Heat olive oil in a large dutch oven or oven-safe skillet. Brown chicken on all sides over medium high heat for 4 - 5 minutes. Remove chicken from pan and set aside. Add garlic and mushrooms to the pan and cook for 3 - 4 minutes. Add in the rest of the sun-dried tomatoes and the marsala wine. Season sauce with basil and parsley. Let the sauce cook until it thickens up on medium heat. Roughly 10 - 15 minutes. Place chicken back into pan and place the skillet in the oven. Cook until chicken is all the way cooked through. About 20 - 25 minutes. Serve with additional sauce spooned over the chicken.
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