Stuffed Chicken Marsala

Recipe by Momma Mela
READY IN: 1hr 20mins




  • Pre-Heat oven to 350 degree's.
  • Combine all cheese stuffing ingredients in a mixing bowl and set aside.
  • Sliced chicken in half - pound each piece of chicken with a mallet till 1/4 " thick.
  • Place a couple of tablespoons of cheese mixture at one end of the chicken and roll up.
  • Dredge all completed chicken rolls in flour seasoned with salt and pepper.
  • Saute chicken with pre-heated oil cooking until each side is golden brown. Transfer chicken to a baking dish and place in the oven and bake for about 10-20 or chicken is 165 degree's.
  • Add onions to saute pan and stir to loosen chicken drippings. After 2 minutes add mushrooms and saute until onions are translucent.
  • Deglaze pan with Marsala wine - make sure to scrape the bottom of the pan to get all the drippings from the chicken. Heat wine to a simmer and add cream or milk. Simmer on medium heat until wine and cream have thickened and reduced by half.
  • Place cooked chicken breasts back in the wine sauce and spoon sauce over.
  • I served this meal over cooked thin pasta and crusty garlic bread!