Stuffed Chicken Marsala

Ingredients

• Pepper

  Spices, black

  1 tbsp or 6g

• Mozzarella cheese

  Whole milk

  8 slices or 227g

• Mushrooms

  Portabella, raw

  1 cup diced or 86g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Garlic

  Raw

  3 tsp or 8g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Parmesan cheese

  Grated

  ⅔ cup or 66g

• Sun-dried tomatoes

  341g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Grated, 100% Real, Parmesan

  Kraft

  1 oz or 28g

• Italian Seasoning

  Generic Brand

  2 tsp or 24g

• Marsala Cooking Wine

  Pompeian

  12 fl.oz or 2.4kg

Directions

1. 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, ¼ of the sun dried tomatoes, and ¼ 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. Notes I use sun dried tomatoes packed in oil, drained