Olive Garden Stuffed Chicken Marsala
Olive Garden Stuffed Chicken Marsala features tender chicken breasts stuffed with a three cheese and breadcrumb filling and topped with a creamy mushroom marsala sauce. Serve with mashed potatoes or pasta for a dish that is sure to wow!
Servings: 4 servings
Ingredients
- 1 tbsp. Avocado oil
- 2 Large boneless skinless chicken breast breasts or 4 medium
- 2 tbsp. All purpose flour
- 3 tbsp. Butter divided
- ¾ cup Marsala wine
- ¼ cup Heavy cream
- 10 oz. Cremini mushrooms sliced
- ½ cup Shredded smoked Gouda cheese
- ½ cup Shredded mozzarella cheese
- ¼ cup Parmesan cheese
- ¼ cup Breadcrumbs
- ⅓ cup Sour cream
- 2 tbsp. Sun-dried tomatoes around 6 pieces
- 4 Green onions sliced
- 1 tbsp. Fresh parsley finely chopped
- salt and pepper to taste
Instructions
- Slice chicken breast and half lengthwise. Similar to how you would butterfly a chicken breast except go all the way through creating two equal pieces per breast.
- Season with salt and pepper.
- Heat oil in a large sauté pan. Once hot, add chicken breasts and sear until brown, about four minutes per side. Reduce heat to medium-low and allow to cook all the way through. It should only take another minute or so.
- Set cooked chicken breasts on a plate to the side. In the same pan add butter and flour. Whisk well to combine cook for one to two minutes.
- Stir in marsala wine to create sauce. After a few minutes, add in heavy cream. If the sauce is too thick, add additional wine or a dash of chicken broth. Turn heat to low.
- In a separate sauté pan, melt 1 tablespoon of butter, add sliced mushrooms and minced garlic. Sauté for five minutes, stirring often.
- Once cooked, add prepared mushrooms to the prepared marsala sauce and stir to combine.
- While the mushrooms are cooking, create your cheese filling. In a medium sized mixing bowl, add breadcrumbs, sour cream, shredded Gouda, shredded mozzarella, shredded Parmesan, sliced green onions, chopped sun-dried tomatoes, chopped parsley, and stir to combine.
- Divide cheese mixture between two of the chicken breasts spreading across the top. Place corresponding sized chicken breast on top creating a sandwich. You may have extra cheese filling, depending on how much you use and how big your chicken breasts are.
- Turn oven on to the broil function on High. Place stuffed chicken breasts in an oven safe pan and broil at high heat for 6 to 8 minutes until the cheese mixture has melted.
- Plate and top with marsala sauce.