Pre-heat oven to 350 degrees F and have a baking dish ready.
Combine all the cheese stuffing ingredients in a mixing bowl and set aside.
To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves.
Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until thin.
Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast.
Try not to overfill.
Gently press stuffing down and fold over other half of chicken breast; it does not have to seal.
You may have some extra cheese stuffing leftover.
One way to use it up is to top slices of Italian bread and bake until the cheese melts - it makes a great snack or appetizer!
Place flour in a shallow pan and season to taste with salt and pepper.
Dredge stuffed chicken breasts in flour, shaking off excess.
In a cast iron skillet over medium heat, add oil and heat until shimmering.
Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand.
Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165 degrees F.
Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings.
After 2 minutes, add mushrooms and fresh chopped parsley.
Saute until the onions are translucent and the mushrooms begin to caramelize.
Add the Marsala wine to the skillet to deglaze the pan, make sure to incorporate drippings from bottom of pan.
Allow the Marsala to come to a simmer and then add the heavy cream.
Simmer on low heat until reduced by half.
Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.
You may have some extra cheese stuffing leftover. One way to use it up is to top slices of Italian bread and bake until the cheese melts - it makes a great snack or appetizer!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (689g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 594 (47%)|
|Amt Per Serving||% DV|
|Total Fat 65.9g||88 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 235.3mg||72 %|
|Sodium 1723.6mg||59 %|
|Potassium 690.4mg||18 %|
|Total Carbohydrate 78.9g||23 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 74.7g|
|Protein 73.4g||105 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1275
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