A delightful take on stuffed chicken breasts, paired with a creamy Marsala sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
In a mixing bowl, combine the mozzarella cheese, parmesan cheese, minced garlic, red pepper flakes, sun-dried tomatoes, and cream cheese to make the stuffing.
Mix thoroughly to ensure the flavors are well distributed.
Butterfly each chicken breast to create a pocket for the stuffing.
Use a sharp knife for precise cuts and avoid tearing the meat.
Fill each chicken breast with the prepared stuffing and secure with toothpicks if necessary.
Avoid overstuffing to prevent the filling from spilling out during cooking.
Dredge the stuffed chicken breasts in flour, shaking off any excess.
Season the flour with salt and pepper for added flavor.
Heat a sauté pan over medium heat with a drizzle of oil. Sear the chicken breasts on both sides until golden brown.
Ensure the pan is hot before adding the chicken to achieve a good sear.
Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20 minutes or until fully cooked.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
In the same sauté pan, sauté the diced onion until translucent, then add the sliced mushrooms and cook until tender.
Deglaze the pan with a splash of broth if needed to lift the flavors.
Deglaze the pan with Marsala wine, scraping up any browned bits, then add the chicken broth and heavy cream. Simmer until the sauce thickens.
Simmer gently to avoid curdling the cream.
Serve the baked chicken breasts topped with the Marsala sauce and garnished with fresh herbs if desired.
Pair with a side of roasted vegetables or mashed potatoes for a complete meal.
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