OLIVE GARDEN STUFFED CHICKEN MARSALA
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
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
STUFFED CHICKEN MARSALA (OLIVE GARDEN COPYCAT)
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
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
RICOTTA, SPINACH, AND HAM STUFFED CHICKEN BREAST MARSALA WITH PINE NUT PILAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Cut 4 long pieces of kitchen twine.
- In a large skillet over medium-high heat, add a liberal drizzle of extra-virgin olive oil plus 2 tablespoons butter and saute the mushrooms for 8 to10 minute to darken.
- Meanwhile, butterfly the chicken breasts open and pound them out very thin, no more than 1/8-inch thick. Season the chicken with salt and pepper and top each piece of chicken with 2 tablespoons ricotta cheese and spread it around. Top with 1/4 of the spinach and season with freshly grated nutmeg, salt and pepper. Then top each piece of chicken with a slice of speck. Roll the chicken into bundles and secure with twine. Season the bundles with salt and pepper and dredge lightly in flour.
- Season the mushrooms with salt and pepper and remove to a plate. Add extra-virgin olive oil to coat the pan. Add the chicken and cook over medium-high heat for 15 minutes. Remove the chicken to a plate and cover with foil. Add the remaining 2 tablespoons of butter to the pan, sprinkle in 2 tablespoons flour, and deglaze the pan with marsala. Add the broth and cook to thicken, about 1 to 2 minutes, and then add the mushrooms to combine. Remove the string from the chicken and top with sauce. Serve with Pine Nut Pilaf.
- Melt the butter in a saucepot over medium heat. Add the orzo and pine nuts and toast until golden. Add the rice and stir in the stock. Bring to a boil, reduce the heat to simmer, and cover. Cook for 18 minutes. Fluff with a fork and serve.
THE BEST CHICKEN MARSALA
This classic Italian-American dish is a nostalgic reminder of large family dinners of a bygone era. It's the ultimate crowd pleaser. The flavors from the marsala and cremini mushrooms bring a sweet earthiness to the sauce that really elevates simple seared chicken breasts.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
- Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
- Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
- Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
- Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
- Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.
CHICKEN MARSALA-STUFFED MUSHROOMS
We switched up traditional stuffed mushrooms by adding chicken Marsala to the mix. And it's just as delicious as you'd think it would be.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Remove mushroom stems and finely chop. Set mushroom tops aside.
- Cook mushroom stems and onions in butter in small skillet on medium heat 5 to 6 min. or until tender. Remove from heat. Stir in cracker crumbs, chicken, 1 Tbsp. cheese, wine and seasoning.
- Spoon chicken mixture into mushroom caps; place on baking sheet. Sprinkle with remaining cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
STUFFED CHICKEN MARSALA RECIPE
Stuffed Chicken Marsala will be your new fave Golden, pan seared chicken is stuffed with melty fontina cheese with a creamy sauce!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Use a sharp pairing knife to cut a small slit in the thickest part of the top of the chicken. Gently use the knife (while it's in the slit) to create a pocket inside the chicken, but be sure you don't cut all the way through to the sides of the chicken. Stuff the chicken with the fontina.
- Heat a large skillet to a medium heat. Add olive oil and one tablespoon of butter. Season chicken on both sides with plenty of salt and pepper. (I usually use about one teaspoon of salt per pound of chicken.) Once the butter melts, add the chicken. Sear until golden brown, about 5-6 minutes. Flip over and sear on the other side. Remove the chicken from the pan and set aside.
- Add remaining butter to the pan. Add the mushrooms and onions. Sauté until softened, about 5-6 minutes.
- Pour in marsala wine. Bring to a boil and reduce to a simmer. Simmer until reduced a little bit, about 2-3 minutes. Stir in chicken stock and cream. Bring to a simmer and add the chicken back to the pan. Cover and simmer until chicken is cooked through, another 6-7 minutes. The chicken is done cooking when an instant-read thermometer reaches 165 degrees.
- Season sauce with salt and pepper. Garnish with chopped parsley and serve with mashed potatoes or cooked pasta.
Nutrition Facts : Calories 638 kcal, Carbohydrate 12 g, Protein 58 g, Fat 34 g, SaturatedFat 15 g, Cholesterol 215 mg, Sodium 598 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
STUFFED CHICKEN MARSALA
If you have ever had Chicken Marsala or Stuffed Chicken Marsala from the Olive Garden and love it, well this is the recipe for you! With a little tweaking - I think you will find a most wonderful meal that anyone can make. ENJOY!
Provided by Momma Mela
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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!
Nutrition Facts : Calories 1509.7, Fat 63.5, SaturatedFat 29.6, Cholesterol 288.2, Sodium 1158.6, Carbohydrate 56.8, Fiber 2.2, Sugar 9.1, Protein 69.9
EASY CHICKEN MARSALA
Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!
Provided by sal
Categories Main Dish Recipes Chicken Chicken Marsala Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a large skilled over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through and juices run clear.
- Add green onion and mushrooms and saute until soft, then add Marsala wine and bring to a boil.
- Boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 4.9 g, Cholesterol 96.2 mg, Fat 9 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 5.1 g, Sodium 90.8 mg, Sugar 2.3 g
AWARD WINNING STUFFED CHICKEN MARSALA
Steps:
- Preheat oven to 350 degrees F. TO PREPARE THE CHEESE STUFFING: Combine all cheese stuffing ingredients in a bowl; set aside. TO PREPARE THE CHICKEN: Butterfly thickest section to create two lobes - pound until 1/4-1/2-inch thick. 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 saute 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 saute pan with the preheated oil. Cook each side until golden. When chicken is seared on both sides remove them from saute 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 degrees. TO PREPARE THE SAUCE: Add the onions to the saute pan. Stir with spatula. After 2 minutes add the mushrooms, saute mixture until onions are translucent. Deglaze saute 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. TO SERVE: Place cooked chicken breast on a plate and top with onions, mushrooms and sauce. Serve with your favorite garlic mashed potato recipe.
MARSALA CRAB-STUFFED CHICKEN BREASTS
Holiday dinners in my youth meant Mom would be serving these stuffed chicken breasts. They're now part of my own family's Christmas Eve custom.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small saucepan, melt 2 tablespoons butter. Stir in 2 teaspoons flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the crab, mushrooms and Parmesan cheese. , Flatten chicken to 1/4-in. thickness. Top each piece with 3 tablespoons crab mixture. Roll up jelly-roll style, starting with a short side; tie with kitchen string., In a shallow bowl, combine paprika and remaining flour. Add chicken rolls, one at a time, and turn to coat. In a large skillet, brown chicken in remaining butter on all sides. , Add wine. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until a thermometer reads 170°. , Remove chicken and keep warm. In a small bowl, combine flour and bouillon; stir in water until blended. Stir into cooking juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cut string off chicken rolls; serve with sauce.
Nutrition Facts :
More about "stuffedchickenmarsala recipes"
STUFFED CHICKEN PARMESAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN MARSALA - ONCE UPON A CHEF
From onceuponachef.com
STUFFED CHICKEN MARSALA - BIGOVEN.COM
From bigoven.com
COPYCAT OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE
From flavorite.net
STUFFED CHICKEN MARSALA - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
STUFFED CHICKEN MARSALA RECIPE - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 3Servings 4Cuisine ItalianCategory Dinner
- Preheat oven to 375 F. Season the chicken breasts. Mix flour, oregano, Kosher salt, and pepper in a small bowl, then whisk to combine. Place flour mixture in a large Ziploc bag, then add chicken breasts. Seal and shake to thoroughly coat on all sides.
- Cut a pocket into chicken breasts. Use a sharp knife to cut 2-3" wide pocket into the thick side of each chicken breast, being sure not to cut all the way through the other side.
- Brown the chicken. Heat a large skillet over medium-high heat, then add 2 Tbsp butter and 2 Tbsp olive oil. Add seasoned chicken breasts and cook for 7-8 minutes, or until golden brown. Carefully flip, then cook for another 3-5 minutes on the other side. Transfer chicken to a large plate.
- Sauté onions and mushrooms. Add another 2 Tbsp of butter or olive oil, then add sliced onions. Cook for 3-5 minutes, stirring often, until onions are starting to soften and brown slightly. Add mushrooms to the pan and cook an additional 5 minutes until browned.
OLIVE GARDEN STUFFED CHICKEN MARSALA - COPYKAT RECIPES
From copykat.com
STUFFED CHICKEN MARSALA » ALLFOOD.RECIPES
From allfood.recipes
STUFFED CHICKEN MARSALA - YOUTUBE
From youtube.com
OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE
From secretcopycatrestaurantrecipes.com
STUFFED CHICKEN MARSALA - EASY CHICKEN RECIPES
From easychickenrecipes.com
STUFFED CHICKEN MARSALA WITH CHEESY CARAMELIZED ONIONS RECIPE
From sidechef.com
STUFFED CHICKEN MARSALA WITH CHEESY CARAMELIZED ONIONS
From pupswithchopsticks.com
STUFFED CHICKEN MARSALA - PROVEN RECIPES
From proven-recipes.com
COPYCAT OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE
From mashed.com
STUFFED CHICKEN MARSALA (IN A MARSALA COOKING WINE SAUCE)
From flavormosaic.com
OLIVE GARDEN STUFFED CHICKEN MARSALA - THE COZY COOK
From thecozycook.com
ONE PAN STUFFED CHICKEN MARSALA | THE ADVENTURE BITE
From theadventurebite.com
CHICKEN MARSALA STUFFED SHELLS WITH CREAMY MARSALA SAUCE • FOOD …
From foodfolksandfun.net
BEST CHICKEN MARSALA (RESTAURANT QUALITY & EASY ... - DINNER, THEN …
From dinnerthendessert.com
STUFFED CHICKEN MARSALA - WILL COOK FOR SMILES
From willcookforsmiles.com
COPYCAT OLIVE GARDEN STUFFED CHICKEN MARSALA RECIPE
From topsecretrecipes.com
COPYCAT OLIVE GARDEN STUFFED CHICKEN MARSALA - TODAY'S BEST RECIPE
From todaysbestrecipe.com
QUICK EASY CHICKEN MARSALA RECIPE - I WASH YOU DRY
From iwashyoudry.com
CHICKEN MARSALA RECIPES | ALLRECIPES
From allrecipes.com
STUFFED CHICKEN MARSALA {OLIVE GARDEN COPYCAT}
From melskitchencafe.com
23 QUICK STUFFED CHICKEN MARSALA IDEAS | COOKING RECIPES
From pinterest.ca
STUFFED CHICKEN BREASTS IN MUSHROOM MARSALA WINE ... - ITALIAN …
From italianfoodforever.com
EASY CREAMY CHICKEN MARSALA - CAFE DELITES
From cafedelites.com
STUFFED CHICKEN MARSALA - WHAT'S COOKIN, CHICAGO
From whatscookinchicago.com
FONTINA STUFFED CHICKEN MARSALA - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
SICILIAN STUFFED CHICKEN BREASTS WITH MARSALA RECIPE
From myrecipes.com
STUFFED CHICKEN MARSALA RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
CHICKEN MARSALA STUFFED SHELLS | HOLLAND HOUSE
From hollandhouseflavors.com
CHICKEN MARSALA RECIPE {WITH CREAMY MARSALA SAUCE} - COOKING …
From cookingclassy.com
TOMATO BUTTER MOZZARELLA STUFFED CHICKEN MARSALA
From runningtothekitchen.com
CHICKEN PARMESAN STUFFED SHELLS - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
COPYCAT OLIVE GARDEN STUFFED CHICKEN MARSALA - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love