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Boneless and skinless chicken breast halves stuffed with a very simple filling, then sautéed with mushrooms and Marsala wine to yield a most satisfying entrée. Natural food stores and TRADER JOE’S have aseptic packaged fat free/low sodium chicken broth without artificial additives.
Ingredients
6 boneless and skinless chicken breast halves – pounded
1 pound of mushrooms wash - pat dry and slice thin
1 cup dry Marsala wine
1 cup fat free chicken broth
3/4 cup flour for coating chicken breasts
1 tablespoon EARTH BALANCE buttery spread *Filling Ingredients
1/2 cup natural sun dried tomatoes without any additives finely processed – soak 10 minutes in hot water
1-1/4 cups whole grain bread crumbs finely processed – about 1-1/2 slices
2/3 cup shredded parmesan cheese
1/2 cup dry Marsala wineTechnique
Place two sheets of paper towel on work surface and cover with wax paper. Wash, pat dry and pound each chicken breast half to a 1/4 inch thickness and place on a clean plate. Set aside. Wash, pat dry and slice mushrooms and place on a clean plate. Set aside. Have Marsala wine and chicken broth measured and set aside. Pour flour into a pie tin or plate. Set aside. Cover dried tomatoes with hot water and soak 10 minutes, then drain, before processing and place into a 1 quart mixing bowl. Process bread and add to bowl together with parmesan cheese and mix together. Add wine stirring to be sure mixture is well blended. Place approximately 1/3 cup of mixture on one half of each pounded breast and fold over gently pressing together. Place each filled breast half into the flour and coat both sides placing onto plate.
Preheat oven to 350 degrees. Lightly spray a large (15 inch size) ovenproof skillet (See NOTE below) with vegetable oil, heat to medium hot and add the sliced mushrooms sautéing until lightly browned about 4 minutes. Remove to a plate and set aside. Melt buttery spread in skillet and add the stuffed and floured breasts browning each side for approximately 4 minutes. Return cooked mushrooms to pan and add the wine and fat free both. Cook 3 minutes and turn each breast over to cook other side another 3 minutes. Place skillet or baking dish into oven and cook 20 minutes to be sure the chicken is cooked through and to reduce the liquid to a tantalizing sauce. Serve immediately or hold in oven at 170 degrees for no longer than one hour.
NOTE: Or use any skillet and then transfer the chicken Marsala to an oven proof baking dish.Yield –6 Servings
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All rights reserved . These recipes are supplemental to and property of COOKING HEALTHIER WITH THE HEALTHY COOK by Helen Taylor Smith. Permission is granted for personal use only. No commercial use permitted without explicit written contract with the author.