SPINACH & CHEESE STUFFED CHICKEN W MARSALA SAUCE

Spinach & Cheese Stuffed Chicken w Marsala Sauce image

Provided by barbara lentz

Categories Chicken

Time 40m

Number Of Ingredients 17

6 boneless skinless chicken thighs
STUFFING
1 bunch spinach leaves
1 c shredded gruyere cheese
1 c ricotta cheese
1/2 c parmesan cheese shredded
2 large eggs beaten
2 Tbsp fresh basil chopped
salt and pepper
MARSALA SAUCE
2 Tbsp butter
2 small shallots chopped
4 clove garlic minced
8 oz mushrooms sliced
1 c marsala wine
1/2 c chicken stock
1 Tbsp flour

Steps:

1. Preheat oven 375 degrees. Rinse the spinach and add to a skillet cover and let wilt. Remove from pan and let cool then squeeze out all the water. Chop. Mix with the Gruyere, ricotta, Parmesan, eggs, basil, salt and pepper. Set aside
2. Pound the chicken thighs to make them more uniformed in thickness. Spoon the stuffing into the middle of the chicken thighs then fold the chicken around the stuffing and then place in lightly greased baking dish seam side down. Sprinkle with salt and pepper. Bake in oven for 25 to 30 minutes.
3. Meanwhile to make the sauce. Place 1 tbsp of butter in a skillet. Add the shallots, garlic, and mushrooms and saute until the mushrooms have given up their moisture.
4. Add the Marsala and chicken stock and boil until reduced by about half. Whisk in the flour then swirl in the last tbsp of butter
5. Serve the sauce over the chicken.