Saturday, May 9, 2015

Stuffed Chicken Marsala

Stuffed Chicken Marsala
Recipe from: joyouslydomestic
Image credit: Angela
This recipe is inspired by The Olive Garden's version of this dish.  I always order it when it's on the menu there. It is absolutely scrumptious! And, this version does not disappoint!” Angela


For the filling:

2 ounces provolone cheese, shredded or cubed into small pieces

8 ounces mozzarella cheese, shredded

1/3 cup Parmesan cheese, grated

Dash of salt and pepper

1/2 cup bread crumbs (I use Italian-seasoned bread crumbs)

1/2 cup sour cream

1/4 teaspoon red pepper flakes

2 tablespoons of sun-dried tomatoes, drained (if in oil) and chopped

2 cloves garlic, peeled and minced

2 -3 green onions, thinly sliced

Other ingredients:

4 boneless and skinless chicken breasts

1 1/2 cups flour



2 tablespoons olive oil

Sauce ingredients:

1/2 large onion, peeled and minced

1 - 2 cups button mushrooms, thinly sliced

1 1/2 cups marsala or beef stock
1 cup heavy cream

Salt and pepper, to taste


Combine the filling ingredients in a medium mixing bowl.  
Set aside.

Butterfly 4 plump chicken breasts and pound them out slightly. 

 Salt and pepper the chicken.

Stuff the cheese filling onto one side of the interior of the breast, then fold over the other 
side of the breast.

You can secure with a couple of toothpicks to hold together, if desired.

Season the flour with some salt and pepper on a plate.

Dredge both sides of chicken in flour and shake off excess.

Allow to rest for about 10 - 15 minutes to set up.

 Then, sauté the chicken in 2 tablespoons olive oil over medium heat in a large skillet until 
golden on both sides.

Transfer to baking pan lined with foil. 

Bake in a 350 degree oven for about 15 minutes or until cooked thoroughly (internal 
temperature of 165 degrees).

Allow chicken to rest for a few minutes once removed from oven.

Meanwhile, in the same pan used to sear the chicken, sauté the minced onion and 
mushrooms over medium-low heat until onions are ...

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Light Greek Pasta Salad

Light Greek Pasta Salad
Recipe from: favfamilyrecipes
Image Credit: Echo
Light Greek Pasta Salad

The blend of flavors in this Light Greek Pasta Salad is so fresh and light. The tangy lemon and sweet honey in the dressing, the fresh mint and bitter olives, and the added crunch of the cucumbers and red onions combines to make every bite a delight! Echo


12 oz. penne pasta (2 cups uncooked)

2 medium cucumbers, seeded and chopped

1½ cups grape tomatoes, cut in half

¾ cup pitted Greek Kalamata olives, cut in half

½ red onion, sliced

¼ cup fresh mint leaves, chopped

½ cup feta cheese, crumbled


½ cup lemon juice

2 Tbsp Dijon mustard

2 Tbsp olive oil

2 Tbsp honey

1 tsp lemon peel, grated


Cook pasta according to package directions.

In a small bowl, combine all of the dressing ingredients and mix well. Set aside.

Drain pasta and rinse well with cold water.

Add cucumbers, tomatoes, olives, red onion, and mint leaves to the pasta.

Pour dressing over the pasta and vegetables and gently mix.

Sprinkle with feta cheese.

Refrigerating for at least 1 hour before serving will really bring out the flavors in the salad.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Avocado, Orange Juice and Yogurt Smoothie

Avocado, Orange Juice and Yogurt Smoothie
Recipe from:navywifecook
Image Credit: Mercedes
Avocado, Orange Juice and Yogurt Smoothie

“It actually kind of tastes like an Orange Julius with a slight hint of's really good.” Mercedes


1 small avocado, peeled and pitted

3/4 cup orange juice

1/2 cup vanilla yogurt

2-3 ice cubes (optional)


In blender, combine avocado, orange juice and yogurt.

Blend until smooth.

Pour into 2 glasses.

Read more and enjoy this amazing recipe and many more when visiting navywifecook

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