#37 Stuffed Chicken Breasts with Marsala sauce

Cut the chicken breasts to create a pocket for stuffing. Marinate the chicken on all surfaces with ginger, garlic, salt, and lemon juice.

For stuffing:
Monterey Jack Cheese 1 cup
Butter 1 tablespoon
Spinach or parsley finely chopped 1 cup
Roasted garlic 2 tablespoons
Onion 1 cup
Finely sliced mushrooms 1/2 cup

Heat the above ingredients in a pan to make the stuffing. The consistency of the stuffing should be like mashed potatoes. Grate the cheese. Add salt to taste.

Now stuff this into the chicken breasts.
Dip the breasts into the egg batter and bread crumbs and then shallow fry in butter.

Marsala Sauce:
1 tablespoon unsalted butter as needed
8 ounces  mushrooms, sliced
4-5 cloves garlic, minced
3/4 cup dry Marsala wine/substitute
1 1/4 cup chicken broth (or stock)
3/4 cup heavy cream / evaporated milk or half n half may also be used)**
2 tablespoons fresh chopped parsley

In a pan, heat the above ingredients to prepare the sauce.

Serve the Chicken breasts with Marsala sauce just like the photos.
You can add creamy mashed potatoes for a complete meal 😍😍

Enjoy along with your favorite wine or beer!!
We had it for brunch, so we had coffee.🤣🤣