PANCETTA AND MUSHROOM-STUFFED CHICKEN BREAST RECIPE…
I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. —Ashley Laymon, Lititz, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels., In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in mushrooms; cook until tender, 1-2 minutes. Add 1/8 teaspoon salt and 1/8 teaspoon pepper., Pound chicken breasts with a meat mallet to 1/4-in. thickness. Spread each with 2 tablespoons pesto; layer with 1 slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing filling; secure with toothpicks. Sprinkle with remaining salt and pepper., Transfer to a greased 13x9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks before serving.
Nutrition Facts : Calories 420 calories, FatContent 25g fat (6g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 1013mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 41g protein.
MARSALA CHICKEN & MUSHROOMS RECIPE: HOW TO MAKE IT
Chicken Marsala is one of my top-picks for Italian food. I wanted to learn how to make it myself and took about 5 different recipes and came up with my own version. The first time I made it my mom didn't stop talking about it for a week.—Nickie Frye, Evansville, Indiana
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter and 2 tablespoons oil over medium heat for 6-8 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, carrots and onion in remaining butter and oil until tender. Add garlic; cook 1 minute longer. , Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in cream. Return to a boil; cook until liquid is reduced by half. Return chicken to pan; heat through.
Nutrition Facts : Calories 632 calories, FatContent 44g fat (21g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 19g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 27g protein.
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TERIYAKI CHICKEN BREAST RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 35 minutes
Category Dinner
Calories 405 calories per serving
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