Olive Garden Stuffed Chicken Marsala Recipes

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STUFFED CHICKEN MARSALA (OLIVE GARDEN COPYCAT)



Stuffed Chicken Marsala (Olive Garden Copycat) image

Seasoned and stuffed chicken marsala is a delicious Olive Garden copycat dish featuring mozzarella, parmesan, and sun dried tomatoes, smothered in savory marsala mushroom sauce.

Provided by Tiffany

Categories     Main Course

Time 50m

Number Of Ingredients 14

4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar julienned sun dried tomatoes (see note)
⅔ cup shredded parmesan cheese
3 tablespoons oil
salt and pepper to taste
2 teaspoons Italian seasoning
1 ½ cups marsala cooking wine ((may sub chicken broth))
3 teaspoons minced garlic
1 cup sliced mushrooms
½ cup heavy cream
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
grated parmesan cheese and parsley or thyme for topping (optional)

Steps:

  • Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
  • Fill each pocket with 2 slices of mozzarella cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded parmesan cheese.
  • Pinch together the open side of the chicken breasts and secure with toothpicks. Drizzle chicken with oil, then sprinkle with salt and pepper to taste, and Italian seasoning, rubbing in with your fingers.
  • Transfer chicken to a large oven-safe skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the marsala sauce.
  • In the same pan (don't clean it) add marsala cooking wine, garlic, mushrooms, salt and pepper, and heavy cream. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
  • Transfer skillet to preheated oven and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated parmesan cheese and parsley or thyme if desired, and serve.

Nutrition Facts : Calories 722 kcal, Carbohydrate 17 g, Protein 45 g, Fat 42 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 173 mg, Sodium 1054 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

OLIVE GARDEN STUFFED CHICKEN MARSALA



Olive Garden Stuffed Chicken Marsala image

Make and share this Olive Garden Stuffed Chicken Marsala recipe from Food.com.

Provided by 1 Baker

Categories     < 4 Hours

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine or 24 ounces beef broth
8 ounces heavy cream

Steps:

  • Preheat oven to 350°F.
  • Stuffing:Combine all cheese stuffing ingredients in a bowl.
  • Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
  • Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
  • Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
  • Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
  • Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
  • Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
  • Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.

Nutrition Facts : Calories 2037.5, Fat 80.7, SaturatedFat 32.6, Cholesterol 298.6, Sodium 1081.4, Carbohydrate 91.1, Fiber 3.9, Sugar 12.7, Protein 81.6

CHICKEN MARSALA (OLIVE GARDEN - OFFICIAL RECIPE)



Chicken Marsala (Olive Garden - Official Recipe) image

When Dining at The Olive Garden this is one of my favorites. Please note this is from the Olive Garden Website and is not some knock off recipe. You can find more of these @ http://www.olivegarden.com/recipes/

Provided by Starfire aka Wendy

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 cup flour
salt
pepper
dried oregano
4 tablespoons oil
4 tablespoons butter or 4 tablespoons margarine
2 cups fresh mushrooms, sliced
1 cup marsala wine

Steps:

  • POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.
  • COMBINE flour, salt, pepper and oregano in a mixing bowl.
  • Dredge chicken pieces in the flour, shaking off any excess.
  • HEAT oil and butter in a skillet over medium heat.
  • Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned.
  • Turn breasts over to cook other side, then add mushrooms to skillet.
  • Cook breasts about 2 more minutes, until both sides are lightly browned.
  • Continue to stir mushrooms.
  • Add Marsala wine around chicken pieces.
  • COVER and simmer for about 15 minutes.
  • TRANSFER to serving plate.

Nutrition Facts : Calories 666.8, Fat 28.4, SaturatedFat 9.8, Cholesterol 106, Sodium 255.1, Carbohydrate 21.1, Fiber 0.8, Sugar 3.1, Protein 28.1

OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE - (4.2/5)



Olive Garden Stuffed Chicken Marsala Recipe - (4.2/5) image

Provided by Booper-2

Number Of Ingredients 21

CHEESE STUFFING:
1/2 cup smoked provolone or gouda cheese, shredded
8 ounces mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon red pepper flakes, crushed
2 tablespoon sun-dried tomato flakes (drain first, if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
SAUCE:
1 small onion, cut in half and thinly sliced lengthwise
24 ounces Marsala wine
8 ounces heavy cream
6 cups button mushrooms, thinly sliced
Salt and pepper, to taste
2 pounds chicken breasts, skinless, boneless
4 ounces olive oil
2 cups all-purpose flour

Steps:

  • Preheat the oven to 350°F. In a mixing bowl, combine all of the ingredients for the cheese stuffing. Use a kitchen knife to make a butterfly cut through the thickest part of the chicken breasts, creating two halves that are connected in the middle. Place the breasts between two sheets of plastic wrap, then use a kitchen mallet to pound the breasts until they reach an even thickness of ¼-inch to ½-inch. Lay the breasts on a plate and place stuffing on one of the breast halves. Continue adding stuffing, dividing evenly among the breasts. Flatten the stuffing gently and fold the other half over to sandwich the stuffing. Heat a large skillet over medium heat, then add olive oil and heat through. Put the flour in a shallow plate. Season it with salt and pepper as desired. Dredge the stuffed chicken breasts in the flour carefully. Be sure to shake off the excess. Place the coated chicken breasts in the pan and cook until golden brown on both sides. Take the chicken out of the pan and lay the pieces in a baking dish. Put the dish in the oven and bake the chicken for 10 to 20 minutes or until juices run clear. In the same saucepan, add the onions, stirring to loosen the drippings. Cook for two minutes over medium heat, then add the mushrooms and sauté for a few minutes until onions are soft. Pour the Marsala wine into the pan to deglaze it, stirring the drippings into the sauce. Heat the wine until it simmers, then add the heavy cream. Lower the heat and simmer until the liquid reduces by half. Lay the chicken on a plate, then top the meat with the sauce.

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