Makes:
6 servings
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 3/4 tsp. salt, divided
- 1/2 tsp. crushed dried rosemary
- 1/4 tsp. pepper, divided
- 3/4 cup lo-sodium chicken broth
- 1/4 cup Marsala wine
- 3 Tbsp. flour, divided
- 6 slices Kraft Mozzarella Cheese
- 2 Tbsp. chopped fresh parsley
- 6 boneless skinless chicken breast halves Toothpicks
- 3 Tbsp. olive oil, divided
- 8 oz. mushrooms, sliced
- 2 minced garlic cloves
- 2 Tbsp. butter
make it
Preheat oven to 425°F. In small bowl, combine 1/2 tsp. salt, rosemary, 1/8 tsp. pepper; reserve. In another bowl, whisk together broth, wine and 1 Tbsp. flour. Sprinkle mozzarella slices with parsley. Cut horizontal pocket in each chicken breast, stuff with 1 slice mozzarella. Fold to fit, secure with toothpicks. Sprinkle chicken with reserved rosemary mix. Coat with remaining flour.
In large skillet, heat 2 Tbsp. oil over med-high heat. Cook chicken until browned, turning once, 4-5 min each side. Transfer to jellyroll pan, roast 15 min or until no longer pink.
In same skillet, heat remaining oil over medium heat. Add mushrooms, garlic, remaining salt and pepper. Cook, stirring until browned, 5 min. Add broth mix, bring to boil. Cook, stirring until slightly thickened. Stir in butter. Remove toothpicks from chicken, arrange on platter. Top with mushroom sauce. Sprinkle with remaining parsley.
Notes
Everyone will love this dish.
