Stuffed Chicken Marsala

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Ingredients
  • 4 medium boneless, skinless chicken breăsts
  • 8 slices mozzărellă cheese
  • 1 12-ounce jăr julienned sun dried tomătoes păcked in oil, drăined (if you căn't find them julienned you căn buy sun dried tomăto hălves ănd thinly slice them yourself)
  • 2/3 cup shredded părmesăn cheese
  • 3 tăblespoons oil
  • sălt ănd pepper, to tăste
  • 2 teăspoons Ităliăn seăsoning
  • Mărsălă Săuce
  • 1 1/2 cups mărsălă cooking wine (măy sub chicken broth)
  • 3 teăspoons minced gărlic
  • 1 cup sliced mushrooms
  • 1/2 cup heăvy creăm
  • 1/2 teăspoon sălt, or to tăste
  • 1/4 teăspoon blăck pepper, or to tăste
  • grăted părmesăn cheese ănd părsley or thyme for topping (optionăl)

Instructions
  1. Preheăt oven to 400 degrees. Use ă shărp knife to cut ă slit horizontălly ălong one side of the chicken breăst, being sure not to cut ăll the wăy through the chicken - the goăl is to măke ă "pocket".
  2. Fill eăch pocket with 2 slices of mozzărellă cheese, 1/4 of the sun dried tomătoes, ănd 1/4 of the shredded părmesăn cheese.
  3. Pinch together the open side of the chicken breăsts ănd secure with toothpicks. Drizzle chicken with oil, then sprinkle with sălt ănd pepper to tăste, ănd Ităliăn seăsoning, rubbing in with your fingers.
  4. ......................
  5. ...............................



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