This is inspired by The Olive Garden’s version of this dish, which I always order when it’s on the menu there. It is absolutely scrumptous! And, this version does not disappoint! The filling is comprised of several cheeses … parmesan, provolone and mozzarella.
Begin by making the cheese filling. Combine the following in a mixing bowl:
1/4 cup provolone cheese, shredded or cubed into small pieces
6 oz. mozzarella cheese, shredded
1/3 c. parmesan cheese, grated
Dash of salt and pepper
1/3 cup bread crumbs
1/3 cup sour cream
1/4 teaspoon red pepper flakes
2 tablespoons of sun-dried tomatoes, drained (if in oil) and chopped
1 teaspoon of fresh garlic, minced
Butterfly 4 – 5 plump chicken breasts and pound them out slightly.
Salt and pepper the chicken.
Stuff the cheese filling onto one side of the interior of the breast, then fold over the other side of the breast. You can secure with a couple of toothpicks or use string to hold together, if desired.
Season 1 1/2 cups of flour with some salt and pepper on a plate. Dredge both sides of chicken in flour and shake off excess. Allow to rest for about 10 – 15 minutes to set up.
Then, saute on medium heat in a large saute pan in a good drizzle of preheated olive oil until golden on both sides.
Transfer to baking pan lined with foil.
Place in oven on 350º for about 15 minutes or until cooked throughly. In the same pan used to sear the chicken, saute 1/2 chopped, medium onion and 1 – 2 cups of sliced button mushrooms until onions are translucent. Add in roughly 2 cups of Marsala wine (or beef broth) and scrape bottom of pan to pick up the bits from the chicken. Pour in about a cup of heavy cream and stir to combine.
Simmer on low until reduced to a sauce-like consistency. It should reduce by half. This takes about 10 minutes. Season with salt and pepper, if needed.
Remove chicken from oven when done cooking.
Serve with mushroom sauce poured over. Garnish with sliced scallions and/or grated parmesan, if desired. Best served with garlic mashed potatoes.