Crisp Stuffed Chicken in Marsala Sauce

I love chicken Marsala sauce, but I am not a fan of the soggy chicken that usually goes along with it. This recipe is my interpretation of chicken Marsala. One taste and you will never go back to the Old World version. Serve over bow-tie pasta or canned white potatoes.

• Preparation Time: 15 mins
• Cooking Time: 38 mins
• Total Time: 53 mins
• Calories: 604 Calories

Ingredients

• 2 eggs
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2 cups chicken stock
• 1 pinch dried thyme
• 1 bunch fresh spinach
• 1 pinch dried parsley
• 1 pinch dried basil
• 6 skinless, boneless chicken breasts
• 6 slices fontina cheese
• ½ cup Marsala wine
• 2 cloves garlic, diced
• 1 (10 ounce) package sliced fresh mushrooms
• salt and freshly ground pepper to taste
• 3 tablespoons olive oil, divided, or to taste
• 6 thin slices prosciutto
• 2 cups seasoned bread crumbs, or as needed
• ¼ cup grated Parmigiano-Reggiano cheese, or to taste

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C).

Step 2

Place chicken breasts between 2 sheets of waxed paper. Pound lightly with the smooth side of a meat mallet. Cut a pocket into each chicken breast.

Step 3

Rub 2 garlic cloves over chicken breast. Season chicken inside and out with salt, pepper, thyme, basil, and parsley. Stuff pockets with spinach, fontana cheese, and prosciutto.

Step 4

Beat 2 eggs in a bowl. Pour bread crumbs into a shallow bowl.

Step 5

Dip stuffed chicken into eggs. Dredge in bread crumbs until coated.

Step 6

Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook breaded chicken until browned, about 6 minutes per side.

Step 7

Transfer chicken to a baking sheet. Sprinkle Parmigiano-Reggiano cheese over chicken; drizzle remaining 1 tablespoon olive oil on top.

Step 8

Bake in the preheated oven until chicken is no longer pink in the center, 10 to 20 minutes.

Step 9

Cook and stir 2 garlic cloves in the same skillet used to brown chicken for 1 to 2 minutes. Add mushrooms; cook and stir until browned, about 5 minutes. Pour in Marsala wine; simmer until reduced by half, about 5 minutes. Stir in chicken stock.

Step 10

Stir butter and flour into the skillet until sauce thickens, about 5 minutes. Serve sauce over chicken.