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Recipes - Stuffed Chicken Massala (Olive Garden Style) Recipe

Recipe Name

Stuffed Chicken Massala (Olive Garden Style)

Submitted by

andreacuchy

Recipe Description

Following Olive Garden's recipe.

Quantity	4	Quantity Unit	portions	Servings
Prep Time (minutes)	40	Cook Time (minutes)	40	Ready In (minutes)	80

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Stuffed Chicken Massala (Olive Garden Style)

Stuffing
Ingredients
Amt.	Measure	Ingredient



1/3	package (6 oz)	smoked provolone cheese
8	ounces	mozzarella cheese
1/4	cup	grated parmesan
1/2	cup	bread crumbs (soft)
1	tablespoon	garlic minced
1/4	tablespoon	Peppers, sweet, red, raw, chopped
1/4	cup	Tomatoes, sun-dried, chopped
3	tablespoons	green onions, organic, diced
3/4	cup	sour cream
1	teaspoon	salt
1	teaspoon	black pepper

Steps

Sequence	Step

1	1) COMBINE all cheese stuffing ingredients in a mixing bowl.
2	2) BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
3	3) PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
4	4) FOLD over other lobe of chicken breast; does not have to seal. 5) HEAT large sauté pan over medium heat. 6) ADD olive oil and heat until shimmering. 7) PLACE flour in a shallow pan and season to taste with salt and pepper. 8) DREDGE stuffed chicken breasts in flour, shaking off excess. 9) SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.

Sauce
Ingredients
Amt.	Measure	Ingredient



1	small	Onion, chopped
24	fliud ounces	marsala wine
8	fliud ounces	heavy cream
6	cups pieces or slices	Mushrooms
2	pounds, raw	4 boneless chicken breast
3/4	cup	olive oil
2	cups	all-purpose flour

Steps

Sequence	Step

1	10) REMOVE chicken from pan and place in a baking dish. 11) BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F. 12) ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent. 13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan. 14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half. 15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce. 16) SERVE with your favorite garlic mashed potato recipe.

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