STUFFED CHICKEN MARSALA (OLIVE GARDEN COPYCAT)
Seasoned and stuffed chicken marsala is a delicious Olive Garden copycat dish featuring mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.
Provided by Tiffany
Categories Main Course
Time 50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 722 kcal, Carbohydrate 17 g, Protein 45 g, Fat 42 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 173 mg, Sodium 1054 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
STUFFED CHICKEN MARSALA RECIPE
Stuffed Chicken Marsala will be your new fave Golden, pan seared chicken is stuffed with melty fontina cheese with a creamy sauce!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.
- Heat a large skillet to a medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. (I usually use about one teaspoon of salt per pound of chicken.) Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.
- Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.
- Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced a little bit, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165 degrees.
- Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.
Nutrition Facts : Calories 638 kcal, Carbohydrate 12 g, Protein 58 g, Fat 34 g, SaturatedFat 15 g, Cholesterol 215 mg, Sodium 598 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
OLIVE GARDEN STUFFED CHICKEN MARSALA
Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.
Provided by 1 Baker
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6
RICOTTA, SPINACH, AND HAM STUFFED CHICKEN BREAST MARSALA WITH PINE NUT PILAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cut 4 long pieces of kitchen twine.
- In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
- Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.
- Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.
- Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.
STUFFED CHICKEN MARSALA
Recipe courtesy of Sara Moulton, editor of Gourmet Magazine. One of the best marsala recipes I have tasted.
Provided by Valerie in Florida
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut pockets into chicken breasts.
- Season pockets with salt, pepper and thyme.
- Stuff each breast with a slice of prosciutto and a piece of Fontina.
- Dip chicken breasts in flour.
- Heat skillet.
- Add oil to skillet and saute chicken breasts until brown on both sides.
- Remove browned chicken from skillet.
- Add more oil if necessary.
- Add mushrooms to skillet and saute on high heat until browned.
- Mushroom liquid will start to deglaze the pan.
- Add marsala to skillet and reduce by half, about 5-minutes.
- Add chicken stock to skillet and put chicken back into the pan.
- Simmer until chicken is cooked through, about 5-10 minutes.
- Transfer chicken to platter.
- Thicken sauce by making a buerre manie with butter and flour, and whisking it until sauce thickens.
STUFFED CHICKEN MARSALA
If you have ever had Chicken Marsala or Stuffed Chicken Marsala from the Olive Garden and love it, well this is the recipe for you! With a little tweaking - I think you will find a most wonderful meal that anyone can make. ENJOY!
Provided by Momma Mela
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 1509.7, Fat 63.5, SaturatedFat 29.6, Cholesterol 288.2, Sodium 1158.6, Carbohydrate 56.8, Fiber 2.2, Sugar 9.1, Protein 69.9
STUFFED CHICKEN BREASTS WITH MARSALA CREAM SAUCE
7 points. The secret ingredient in this recipe is the Marsala wine because if the deep smoky flavor it adds to the sauce.
Provided by Amber Dawn
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- Heat 1 tsp oil in a large non stick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in bread crumbs, egg white, 1/4 tsp salt, and 1/4 tsp pepper.
- Sprinkle chicken with 1/4 tsp each salt and pepper. Insert a clean, sharp knife into the thickest side of each chicken breast. Make a 2 inch slit. Cut to, but not through the opposite side. Holding the knife blade parallel to the cutting board, guide the blade around the inside, creating a pocket. Be careful not to cut through the sides.
- Divide the mushroom mixture between the 4 breasts. Stuff into the pockets.
- Wipe the pan clean with paper towels. Heat 2 tsp oil in pan over medium heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake for 13 minutes or until done at 400°F.
- Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits.
- Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice.
- Spoon sauce onto serving plates; arrange chicken over sauce.
- Yields 4 servings: 1 breast and about 1/4 cup sauce).
Nutrition Facts : Calories 391.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 73.2, Sodium 542.8, Carbohydrate 23.2, Fiber 1.5, Sugar 4.6, Protein 31.1
CHICKEN MARSALA-STUFFED MUSHROOMS
We switched up traditional stuffed mushrooms by adding chicken Marsala to the mix. And it's just as delicious as you'd think it would be.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Remove mushroom stems and finely chop. Set mushroom tops aside.
- Cook mushroom stems and onions in butter in small skillet on medium heat 5 to 6 min. or until tender. Remove from heat. Stir in cracker crumbs, chicken, 1 Tbsp. cheese, wine and seasoning.
- Spoon chicken mixture into mushroom caps; place on baking sheet. Sprinkle with remaining cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
MARSALA CRAB-STUFFED CHICKEN BREASTS
Holiday dinners in my youth meant Mom would be serving these stuffed chicken breasts. They're now part of my own family's Christmas Eve custom.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese. , Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string., In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides. , Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. , Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; serve with sauce.
Nutrition Facts :
ITALIAN STUFFED CHICKEN BREAST WITH A MARSALA SAUCE
Yet another experiment and another success I am pleased to say. This is very easy to do and tastes delicious, the only fiddly thing is tying it with the kitchen string and I hate that anyway. Well actually that's not entirely true, it is more if I am stuffing something with cheese as you have to get the string as tight as possible to stop the cheese from melting out. Anyway enough about kitchen string and more about the dish. Feel free to serve it anyway you want I served mine over celeriac mash which was a really lovely accompaniment, but regular mash would be fine, or just vegetables if that is what you are in the mood for. I only made this for 2 so I hope I have guessed right on the amount of cheese, please adjust if this is not enough.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken with a meat mallet until it is close to the same thickness all over about 1/4 inch.
- Lay a slice of prosciutto over breast, 2 if they are thin, top with two sage leaves, laying them top to bottom down the centre of the breast. Distribute cheese equally among the breasts again lay it top to bottom down the centre of the breast.
- Fold breast over to join, secure with kitchen string at close intervals, tying as tightly as you can, to prevent cheese from melting out of the chicken breast during cooking.
- Heat a small amount of olive oil in a pan, add chicken breasts and brown on both sides to give the breast a nice rich colour.
- Transfer breasts to an ovenproof dish and finish cooking in a pre-heated oven 180c. It will take about 30-40 Min's depending in the size of the breasts.
- Sauce.
- Add 1 cup of Marsala, 2 teaspoons chicken stock, heat through, add 1/2 cup reduced fat cream and the double cream, mix a little water with the cornflour add a little at a time, to thicken, add pepper to taste and stir in tarragon.
- To serve: Place a couple of spoonfuls of mash on a plate, slice chicken, and arrange over the top drizzle sauce over.
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