Italian Stuffed Chicken
|Boneless skinless chicken breast halves||6|
|Chopped garlic||1 Tablespoon|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Marsala wine||1⁄4 Cup (4 tbs)|
|Italian seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped blanched spinach||1⁄2 Cup (8 tbs), squeezed dry|
|Green onions||3 , sliced|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Mild italian sausage||8 Ounce, casings removed (Tarnation's)|
|Seasoned flour||1⁄4 Cup (4 tbs)|
|Light olive oil||1⁄4 Cup (4 tbs)|
1. Preheat oven to 350°F. Slice into the side of each chicken breast to create a pocket.
2. Saute garlic and mushrooms in 1 tablespoon oil. Add Marsala and simmer until mushrooms have absorbed the wine. Set aside to cool.
3. Add bread crumbs, spinach, green onions, basil, Parmesan, salt and pepper to the cooled mushrooms. Mix in sausage until everything is incorporated.
4. Open the chicken breast pockets and fill with the stuffing. Dredge in seasoned flour and saute in olive oil over medium heat until lightly browned. Finish cooking in the oven for 15 minutes, or until chicken is firm to the touch and has an internal temperature of 160°F.