Categories: Chicken

Ingredients

• For Cheese Stuffing:
• 1/2 cup smoked provolone cheese
• 2 tbsp sun-dried tomatoes, flakes if in oil drain first
• 1/2 cup breadcrumbs
• 1/4 cup Parmesan, grated
• 8 oz. shredded mozzarella
• 1/3 cup sour cream
• 1 tsp garlic, fresh and minced
• 1/4 tsp red pepper flakes, crushed
• 1/2 tsp salt and pepper
• For Chicken:
• 2 lbs. chicken breasts
• 2 cups flour
• 4 oz. cooking oil
• Pepper and salt to taste
• For Sauce:
• 6 cups button mushrooms, sliced thinly
• 1 onion, chopped
• 8 oz. heavy cream
• 24 oz. beef broth or Marsala wine

Directions

1. eheat oven to 350.

2. For stuffing: mix the entire stuffing ingredients together in a large bowl.

3. For chicken: Create 2 lobes by butter flying the thickest sections. Place the pounded chicken breasts on a large plate and place the desired amount of stuffing on one half of the chicken breast.

4. Gently press the stuffing down and fold over the other side of chicken breast. Now, preheat a large saute pan over moderate heat. Heat 4 oz. of oil until shimmering.

5. Place 2 cups of flour in a pan; season it with pepper and salt to taste. Dredge the chicken pieces into the flour; shaking off any excess flour and then place the stuffed chicken breasts into the preheated oil in the saute pan.

6. Cook each side of chicken pieces until golden. Remove the chicken pieces from saute pan, when seared on both sides and place them in a baking pan and then bake for 10 to 20 minutes, until center and stuffing reaches a temp of 165 and juices run clear.

7. For Sauce: Saute the onions in the saute pan; using a large spatula, stir well. After a minute or two; saute in the mushrooms; cook until onions are translucent, for a couple minutes. Using Marsala wine, deglaze the pan. Bring the wine to a simmer and then add in the heavy cream. Let the sauce to simmer until reduced by half, on low heat.

8. Place the cooked chicken breast on a plate and top with mushrooms, onion and sauce. Serve and enjoy.

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