Thursday, March 17, 2011

Stuffed Chicken Marsala

  I have to apologize as I have been neglecting my blog for the last couple of weeks.  Between starting a new job, getting sick with the flu, and being behind in housework,(which I still haven't caught up on) I haven't had much time for anything.   So, bear with me as I get into a new routine and try to keep up with new recipes that pop into my head.

Stuffed Chicken Marsala

Stuffed Chicken me this is the ultimate comfort food!  I have been making a version of this for years but decided to lighten the stuffing up with fat free Greek yogurt, artichoke hearts and spinach.  My family gobbled it up like they hadn't eaten in days.  That is always a good sign! 

WW Pts. + = 8
Servings = 6    (1/2 Breast each)
Ingredients: Stuffing

Chicken Marsala Stuffing Mix
1/2 C. fat free plain Greek yogurt (I used FAGE 0 %)
1/2 C.plain breadcrumbs
2 Tbsp. sun-dried tomatoes, diced (packed in oil)
1/2 C mozzarella cheese
1/2 C. Parmesan cheese 
4 marinated artichoke hearts, diced finely
1/2 pkg frozen spinach, thawed and chopped
2 green onions (green and white parts), sliced thinly
2 cloves of garlic, minced
1 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh cracked black pepper

Sauce :
1/2 of yellow onion, diced finely
16 oz. or more of white mushrooms or baby bellas
1 C. favorite white wine or Marsala wine (I usually use whatever white wine I have and like to drink)
2 C. chicken stock
Salt and pepper to taste

3 lg. boneless chicken breast (Approximately 2 1/2 -  lbs)
3-4 Tbsp. olive oil

  • Pre-heat oven to 375 degrees F
  • Butterfly thickest part of the chicken breast creating 2 halves.  Cut down the center of the butterflied breast.  Pound each breast half between 2 pieces of plastic wrap to about 1/4" to 1/2 " thick.  
  • In a medium prep bowl combine all of the ingredients for the stuffing.  It should hold together very well.
  • Place approx. 1/4 C. stuffing onto flattened breast half.  Fold over and tuck in if you can.  
  • In a non-stick skillet add 1 1/2-2 Tbsp olive oil and heat on med/high heat. 
  • Place each stuffed breast half in hot oil and cook to a golden brown on each side.   
  • Remove each breast half and place in a baking dish.
  • Bake for 10-15 minutes or until center reaches 165 degrees F
  • Meanwhile add onions to the pan, scrape and cook 2-3 minutes.  Add mushrooms and saute until onions are translucent. 
  • De-glaze with wine, scraping bits off the bottom of the pan.  Bring to a simmer, add chicken stock and bring back to a simmer.  
    • If you like a thicker sauce you can take a 1:1 mixture of cornstarch to cold water and add it to the pan.  Start with a Tbsp. of each and mix well before adding. Or you can do the same thing with flour.  I like to put the flour and water in a container with a lid and shake vigorously so that it isn't lumpy.  
  • Ladle each chicken breast half with desired amount of sauce and serve with creamy risotto or garlicky mashed potatoes. 
Stuffed Chicken Marsala with Creamy Mushroom Risotto


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