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spinach & cheese stuffed chicken w marsala sauce

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Cheesy chicken with savory Marsala mushroom sauce. Delish

yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For spinach & cheese stuffed chicken w marsala sauce

  • 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 lg
    eggs beaten
  • 2 Tbsp
    fresh basil chopped
  • salt and pepper
  • MARSALA SAUCE
  • 2 Tbsp
    butter
  • 2 sm
    shallots chopped
  • 4 clove
    garlic minced
  • 8 oz
    mushrooms sliced
  • 1 c
    marsala wine
  • 1/2 c
    chicken stock
  • 1 Tbsp
    flour

How To Make spinach & cheese stuffed chicken w marsala sauce

  • 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.
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