Chicken breasts stuffed with sun-dried tomatoes, spinach, mozzarella, parmesan, and cream cheese; seared and simmered in a marsala mushroom cream sauce.
Sun-Dried Tomatoes, Spinach, and Gooey Cheese Stuffed Chicken With Marsala Mushroom Sauce
Ingredients
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Ingredients
Stuffing
Marsala Sauce
Method
- 1
Butterfly chicken breasts to create a pocket. Season inside and out with salt, pepper, garlic powder, and oregano.
- 2
Combine sun-dried tomatoes, spinach, mozzarella, parmesan, cream cheese, and garlic.
- 3
Fill each breast generously. Secure with toothpicks if needed.
- 4
Heat olive oil in a skillet. Sear chicken 3–4 minutes per side until deeply golden. Remove and set aside.
- 5
In the same pan, sauté mushrooms until browned. Add garlic, then deglaze with Marsala wine.
- 6
Simmer a few minutes, then add chicken broth and heavy cream. Season to taste.
- 7
Return chicken to the pan, spoon sauce over top, cover, and simmer until cooked through and creamy.
Filed underWeeknight Dinners
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