Olive Garden Stuffed Chicken Marsala Recipe
If you like Italian food, you will love this Olive Garden Stuffed Chicken Marsala Recipe. The chicken is soft, juicy and full of cheese.
Ingredients
- 4 boneless skinless chicken breasts
- 4 oz cream cheese soft
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup Marsala wine
- 1 cup chicken broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley chopped
Instructions
Prepare the Chicken
- Place chicken on a cutting board. Slice horizontally to make a pocket.
Flatten the Chicken
- Use a mallet or rolling pin. Pound chicken to same thickness.
Mix the Filling
- In a bowl, mix cream cheese, mozzarella, Parmesan, garlic, thyme, basil.
Stuff the Chicken
- Put the cheese mix in the chicken pocket. Close edges carefully.
Season the Chicken
- Sprinkle salt and pepper on both sides of chicken.
Coat with Flour
- Put flour on a plate. Lightly cover chicken with flour.
Heat the Skillet
- Add olive oil to a pan. Heat on medium until hot.
Cook the Chicken
- Put chicken in pan. Cook 4–5 minutes each side until golden.
Remove Chicken
- Take chicken out and put in baking dish.
Make Marsala Sauce
- Pour Marsala wine in the same pan. Scrape bits from the pan.
Add Chicken Broth
- Pour broth in. Stir and let it simmer.
Finish with Butter
- Add butter. Stir until sauce is smooth.
Bake the Chicken
- Pour sauce over chicken. Cover with foil. Bake 10–12 mins at 375°F.
Check Doneness
- Chicken should reach 165°F inside. Cheese should be melted.
Garnish
- Sprinkle parsley on top for color and fresh taste.
Serve Warm
- Serve with mashed potatoes, pasta or vegetables.
Notes
- Use fresh herbs for better taste.
- Do not put too much cheese inside.
- Pound chicken evenly for even cooking.
- Simmer sauce slowly to make it thick.
- Use a thermometer to check chicken is done.