Robert Irvine's Stuffed Chicken Marsala

Chicken breasts rolled around smoked mozzarella, roasted tomatoes, and broccoli rabe, finished in a buttery shallot-Marsala sauce.

Ingredients

• 4 boneless, skinless chicken breasts, butterflied and pounded thin
• 4 ounces smoked mozzarella, sliced
• 1/2 cup oven-roasted tomatoes, chopped
• 1 cup broccoli rabe, blanched and chopped
• 1/2 cup all-purpose flour, for dredging
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 8 ounces cremini mushrooms, sliced
• 3/4 cup dry Marsala wine
• 1 cup chicken stock
• 2 tablespoons cold butter, for finishing
• Kosher salt and freshly ground black pepper

Directions

1. Preheat the oven to 375 degrees F. Lay out the pounded chicken breasts and season with salt and pepper.
2. Layer each with smoked mozzarella, roasted tomatoes, and broccoli rabe, then roll up tightly and secure with toothpicks.
3. Dredge the rolls in flour. Heat the olive oil in an ovenproof skillet over medium-high heat and sear the rolls on all sides until golden.
4. Transfer the skillet to the oven and roast until the chicken is cooked through, 12 to 15 minutes. Remove the chicken and tent with foil.
5. Return the skillet to medium heat, add the 2 tablespoons butter, and saute the shallots and mushrooms until browned, 5 minutes.
6. Pour in the Marsala to deglaze, scraping the pan, then add the stock and simmer until reduced by half. Swirl in the cold butter.
7. Slice the chicken rolls, remove toothpicks, and spoon the Marsala sauce over the top.

Notes

Inspired by Robert Irvine’s stuffed chicken Marsala on Food Network.