How To Make Olive Garden Stuffed Chicken Marsala
Season with salt and pepper add olive oil to a.
How to make olive garden stuffed chicken marsala. Split the chicken breasts in half horizontally. 1 2 cup smoked shredded cheese provolone or gouda 8 oz package mozzarella cheese shredded 1 4 cup parmesan cheese grated 1 2 cup breadcrumbs 1 tsp fresh garlic minced 1 4 tsp red pepper flakes crushed 2 tbsp sun dried tomato chopped drain first if in oil 1 3 cup. Bake it for 15 20 minutes or until the inside is cooked through. Combine all ingredients in a small bowl.
Place the browned chicken in a lightly greased 9x13 inch baking dish. Place each chicken inside of the skillet and cook until each side is a nice golden brown color. Bake for 20 30 minutes until the chicken is baked through and the juices run clear the center of the chicken not the cheese stuffing should reach about 160 degrees f on a thermometer. Find a favorite today.
Match the chicken pieces and place a couple of tablespoons. Use the same pan the. My wife is one of those haters but when she tried this sauce her eyes lit up and she begged for more. Dredge the chicken in the flour mixture and shake off the excess.
Directions preheat oven to 350 f. Gently press stuffing down and fold over other side of chicken breast. The olive garden italian restaurant menu features appetizers soup salad classic italian entrées and desserts. Chicken butterfly thickest section to create two lobes place pounded chicken breasts on a plate and place desired amount.
1 small onion cut in half and thinly sliced lengthwise 24 fl oz marsala wine 8 fl oz heavy cream 2 small containers button mushrooms thinly sliced 6 cups salt and pepper to taste 2 lbs skinless boneless chicken breasts 4 fl oz olive oil 2 cups all purpose flour. Stuffing combine all cheese stuffing ingredients in a bowl. Creamy marsala wine sauce with mushrooms over grilled chicken breasts stuffed with italian cheeses and sundried tomatoes served with garlic mashed potatoes this recipe includes a marsala sauce that even marsala sauce haters will like. Combine the flour salt pepper and oregano and blend well.
Heat the oil and butter in a large skillet over medium heat until bubbling lightly.