Ingredients
| 1/2 cup | (125 ml) | shredded mozzarella |
| 1/2 cup | (125 ml) | finely chopped kale leaves |
| 1/2 cup | (125 ml) | chopped sun-dried tomatoes in oil, drained |
| 1/4 cup | (60 ml) | grated Parmesan |
| 4 | (2 lb/ 1 kg) | boneless, skinless chicken breasts |
| 1/2 tsp | (2 ml) | each salt, pepper and dried oregano |
| 3 tbsp | (45 ml) | salted butter |
| 1 pkg | (8 oz/227 g) | thinly sliced mushrooms |
| 1 | shallot, minced | |
| 2 | cloves garlic, minced | |
| 1 tsp | (5 ml) | dried sage |
| 1/2 cup | (125 ml) | marsala or dry white wine |
| 1 cup | (250 ml) | 35% whipping cream |
| chopped fresh parsley and grated Parmesan for garnish |
Directions
- In a bowl, combine mozzarella, sun-dried tomatoes, kale and Parmesan; set aside.
- Preheat oven to 425°F (220°C).
- Using a sharp knife, make a deep horizontal cut along one side of each chicken breast to create a pocket. Divide cheese mixture evenly into each breast. Use a toothpick to seal chicken breasts. Sprinkle with salt, pepper and oregano.
- In a large, non-stick ovenproof skillet, melt butter over medium-high heat. Brown chicken breasts on both sides and remove to a plate. Return skillet to medium heat and cook mushrooms, shallot, garlic and sage for about 5 minutes or until mushrooms start to become golden.
- Add marsala wine and stir up brown bits from skillet. Reduce heat to medium-low and stir in whipping cream; bring to a simmer. Return chicken breasts to skillet and roast in oven for 10 to 15 minutes or until internal temperature reaches 165°F (74°C). Let chicken stand 2 minutes and spoon sauce over the top before serving. Garnish with parsley and cheese if desired.