Stuffed chicken with margherita capicola –Hey y’all! Today, we’re diving into a delicious recipe that’s gonna make your taste buds sing. We’re talking about a mouthwatering dish that brings a taste of Olive Garden straight to your kitchen. If you’re craving something savory and comforting, this Stuffed Chicken Marsala Knockoff is your answer. Let’s get right into it!
Feast Your Eyes!
Check out this scrumptious dish that’ll have you wanting seconds!
Ingredients
Here’s what you’re gonna need to whip up this tasty meal:
- 4 boneless, skinless chicken breasts
- 1 cup mozzarella cheese, shredded
- 1 cup spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ½ cup mushrooms, sliced
- 1 cup Marsala wine
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Now, let’s get to cooking! Follow these easy steps and you’ll be enjoying this dish in no time.
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the mushrooms and sauté until they’re soft.
- In a bowl, mix together the mozzarella cheese, spinach, sun-dried tomatoes, garlic powder, salt, and pepper.
- Take each chicken breast and make a pocket in the thickest part. Stuff each pocket with the cheese and spinach mixture.
- In the same skillet, sear both sides of the stuffed chicken breasts until golden brown.
- Once they’re seared, place the chicken in a baking dish and pour the Marsala wine over the top.
- Bake in the oven for about 25-30 minutes, or until the chicken is cooked through and the juices run clear.
- Once done, let it rest for a few minutes, then sprinkle with fresh parsley before serving.
And there you have it! A hearty, flavorful meal that’s sure to impress anyone at your dinner table. Serve it up with some pasta or a fresh salad, and you’ll have a true feast. Enjoy!