A delicious stuffed chicken recipe featuring chicken breasts filled with mozzarella cheese, sun dried tomatoes, and shredded parmesan cheese, all cooked in a flavorful marsala sauce made with mushrooms, garlic, and heavy cream.
1: Preheat oven to 400 degrees.
2: Cut a slit horizontally along one side of each chicken breast to make a pocket.
3: Fill each pocket with 2 slices of mozzarella cheese, ¼ of the sun dried tomatoes, and ¼ of the shredded parmesan cheese.
4: Secure the open side of the chicken breast with toothpicks.
5: Drizzle the chicken with oil and sprinkle with salt, pepper, and Italian seasoning, rubbing it in.
6: Brown the chicken in a large oven-safe skillet over medium-high heat for 3-4 minutes on each side.
7: Remove chicken from the skillet and set aside.
8: In the same pan, add marsala cooking wine, garlic, mushrooms, salt, pepper, and heavy cream.
9: Stir and bring to a boil, then cook for 3-4 minutes.
10: Return the chicken to the pan and spoon some of the sauce over it.
11: Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through.
12: Spoon the remaining sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.
