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Cheesy Chicken Marsala
Cheesy Chicken Marsala

Cheesy Chicken Marsala

45 Min(s)
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1 serving
Original recipe yields 1 serving
3/4 tsp salt, divided
1/2 tsp crushed dried rosemary
1/4 tsp pepper, divided
3/4 cup lo-sodium chicken broth
1/4 cup Marsala wine
3 Tbsp flour, divided
6 slices Kraft Mozzarella Cheese
2 Tbsp chopped fresh parsley
6 boneless skinless chicken breast halves Toothpicks
3 Tbsp olive oil, divided
8 oz mushrooms, sliced
2 minced garlic cloves
2 Tbsp butter
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Let's Make It
1
Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour.
2
In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink.
3
In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.
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