Chicken Marsala (stuffed)

Total Time: 1 hr 11 mins Preparation Time: 20 mins Cook Time: 51 mins

Ingredients

• Servings: 2
• 2 whole boneless skinless chicken breasts
• 1 egg (lightly beaten)
• 1/4 cup crushed corn flakes
• 1/8 cup grated parmesan cheese
• 1 tablespoon extra virgin olive oil
• 1 (8 ounce) package sliced mushrooms
• 1/2 tablespoon chopped basil
• 1 tablespoon crushed rosemary
• 2 cups chicken prepared stuffing (from a box is okay)
• 2 cloves garlic (minced)
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 3/4 cup chicken broth
• 2 tablespoons cornstarch
• 1/4 cup dry marsala wine
• 2 tablespoons sherry wine or 2 tablespoons cream sherry
• 2 tablespoons butter (not margarine)

Recipe

• 1 make a slit in the breasts to form a large pocket.
• 2 beat egg in a large bowl.
• 3 add chicken breasts& coat thoroughly.
• 4 sprinkle thoroughly with crushed corn flakes& cheese.
• 5 fill the chicken breasts with stuffing (secured with wooden toothpicks or just leave the breast open).
• 6 bake in preheated 375 degree oven 45 minutes.
• 7 heat only 1 tablespoon of extra-virgin olive oil in a large non-stick skillet over medium-high heat until hot.
• 8 even if it looks like there isn’t enough oil, do not add any more or the sauce will not turn out right.
• 9 it will look better once the butter, broth, wine, sherry& mushrooms are all added.
• 10 in the same large skillet, melt the butter& cook mushrooms& garlic for 3 minutes over medium heat.
• 11 sprinkle with salt, pepper, basil& rosemary.
• 12 in a bowl, combine broth& cornstarch& mix well.
• 13 add the broth mixture, sherry& wine to skillet.
• 14 increase heat to medium-high& bring to a simmer.
• 15 simmer, uncovered, 2 to 3 minutes or until sauce thickens, stirring occasionally.
• 16 remove the breasts from the oven& remove the toothpicks.
• 17 place the chicken breasts onto the individual plates.
• 18 spoon sauce& mushrooms over chicken breasts& serve.