Samantha Denton
Sun-Dried Tomatoes, Spinach, and Gooey Cheese Stuffed Chicken With Marsala Mushroom Sauce
Sun-dried tomatoes, spinach, and gooey cheese stuffed inside juicy chicken, finished with a creamy marsala mushroom sauce.
Ingredients
Ingredients
- 2-3 2–3 large boneless, skinless chicken breasts (large)
- Salt and black pepper
- Garlic powder
- Oregano
- Olive oil
Stuffing
- Sun-dried tomatoes, chopped
- Fresh spinach
- Shredded mozzarella
- Grated parmesan
- Cream cheese
- 1-2 1-2 clove garlic, minced
Marsala Sauce
- Butter
- Mushrooms, sliced
- Garlic
- Marsala wine
- Chicken broth
- Heavy cream
- Salt and pepper
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.