Olive Garden Stuffed Chicken Marsala Food

STUFFED CHICKEN MARSALA (OLIVE GARDEN COPYCAT)

Steps:

• Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
• Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
• Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.
• Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
• In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
• Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• 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 plastic wrap. 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.
• Remove the chicken and place it in a baking dish. Bake it for 15-20 minutes, or until the inside is cooked through.
• Within the skillet where the chicken cooked, add the onions and scrape up the chicken drippings, letting the onions cook in them for about 2 minutes. Add the mushrooms and continue to Sautee until the onions are translucent, about 5 minutes.
• Deglaze the pan by adding the wine and bringing it to a light bubble. You'll want the wine to reduce by half. As you continue to cook the sauce and as the onions caramelize, the sauce will continue to get more and more brown and delicious.
• Temper the heavy cream by heating it in the microwave for 20 seconds. Slowly pour it into the pan and bring it to a light bubble, reduce the heat to low and heat for 5 more minutes, then remove it from heat.
• Once the sauce is rich and brown, serve it over the chicken and with mashed potatoes!

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• Preheat oven to 200 degrees.

CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)

Steps:

• POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
• COMBINE flour, salt, pepper and oregano in a mixing bowl.
• Dredge chicken pieces in the flour, shaking off any excess.
• HEAT oil and butter in a skillet over medium heat.
• Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
• Turn breasts over to cook other side, then add mushrooms to skillet.
• Cook breasts about 2 more minutes, until both sides are lightly browned.
• Continue to stir mushrooms.
• Add Marsala wine around chicken pieces.
• COVER and simmer for about 15 minutes.
• TRANSFER to serving plate.

OLIVE GARDEN STUFFED CHICKEN MARSALA

Steps:

• Preheat oven to 350°F.
• Stuffing:Combine all cheese stuffing ingredients in a bowl.
• Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
• Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
• Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
• Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
• Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
• Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
• Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

OLIVE GARDEN CHICKEN MARSALA

Steps:

• Using sheets of plastic wrap, pound the chicken breasts until about 1/4" thickness.
• In a mixing bowl, combine flour, salt, pepper and oregano. Dredge chicken pieces in the flour, shaking off any excess.
• In a skillet, combine olive oil and butter over medium heat until butter is incorporated into the oil. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
• Turn breasts over to cook other side. Move breasts to outer edge of skillet, leaving center open, then add mushrooms to skillet stirring while they cook.
• Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
• Cover and simmer for about 15 minutes. Remove chicken breasts to individual plates, Garnish with the mushrooms equally and ladle sauce over each breast in whatever amount you wish.

STUFFED CHICKEN MARSALA

Steps:

• Pre-Heat oven to 350 degree's.
• Combine all cheese stuffing ingredients in a mixing bowl and set aside.
• Sliced chicken in half - pound each piece of chicken with a mallet till 1/4 " thick.
• Place a couple of tablespoons of cheese mixture at one end of the chicken and roll up.
• Dredge all completed chicken rolls in flour seasoned with salt and pepper.
• Saute chicken with pre-heated oil cooking until each side is golden brown. Transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's.
• Add onions to saute pan and stir to loosen chicken drippings. After 2 minutes add mushrooms and saute until onions are translucent.
• Deglaze pan with Marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. Heat wine to a simmer and add cream or milk. Simmer on medium heat until wine and cream have thickened and reduced by half.
• Place cooked chicken breasts back in the wine sauce and spoon sauce over.
• I served this meal over cooked thin pasta and crusty garlic bread!

OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350°F. In a mixing bowl, combine all of the ingredients for the cheese stuffing. Use a kitchen knife to make a butterfly cut through the thickest part of the chicken breasts, creating two halves that are connected in the middle. Place the breasts between two sheets of plastic wrap, then use a kitchen mallet to pound the breasts until they reach an even thickness of ¼-inch to ½-inch. Lay the breasts on a plate and place stuffing on one of the breast halves. Continue adding stuffing, dividing evenly among the breasts. Flatten the stuffing gently and fold the other half over to sandwich the stuffing. Heat a large skillet over medium heat, then add olive oil and heat through. Put the flour in a shallow plate. Season it with salt and pepper as desired. Dredge the stuffed chicken breasts in the flour carefully. Be sure to shake off the excess. Place the coated chicken breasts in the pan and cook until golden brown on both sides. Take the chicken out of the pan and lay the pieces in a baking dish. Put the dish in the oven and bake the chicken for 10 to 20 minutes or until juices run clear. In the same saucepan, add the onions, stirring to loosen the drippings. Cook for two minutes over medium heat, then add the mushrooms and sauté for a few minutes until onions are soft. Pour the Marsala wine into the pan to deglaze it, stirring the drippings into the sauce. Heat the wine until it simmers, then add the heavy cream. Lower the heat and simmer until the liquid reduces by half. Lay the chicken on a plate, then top the meat with the sauce.

MY VERSION OF OLIVE GARDEN STUFFED CHICKEN FLORENTINE

Steps:

• Cut the chicken breasts in half, the butterfly them (so you have 6 butterflied pieces of chicken).
• Mix together cheeses, sour cream, bread crumbs, garlic crushed red pepper flakes, salt and pepper. Add 2 Tbsp sun dried tomatoes(remove from the oil, and chop before adding). Put the mixture into the butterflied chicken.
• Dredge the chicken in about 1 C flour.
• Put some oil in a pan and sear both sides of the chicken, then remove from pan and place in a baking dish and put it in the oven for 10-20 minutes at 350 degrees.
• While that is cooking, cook the noodles according to directions.
• In another pan, mix together 1/2 C flour and 1/4 C olive oil until thick. Add half and half and chicken broth and whisk until smooth. Let it heat and thicken more.
• Take the remaining sun dried tomatoes and put them into a food processor or blender and pulverize them, then add it to the half and half sauce on the stove. Add Salt and pepper to taste. This is your sun dried tomato sauce.
• To serve, put the chicken on the plate, and put the cooked noodles next to the chicken. Add the sun dried tomato sauce on top of the pasta. Then sprinkle the chopped Roma tomatoes and spinach on top of the pasta and serve. to do like olive garden, serve with extra fresh Parmesan on top.