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This stuffed chicken recipe is a great recipe to pull out when you really want to impress your guest. The mixture of the vegetables and the cheese with the Marsala sauce is so amazing. This is a must make recipe for all who love cooking and trying new rec
- 8 Roma plum tomatoes, halved lengthwise and seeds removed
- 4 bunches broccoli rabe (rapini), divided into 8 sections (you could use what ever green vegetable you like)
- salt and freshly ground black pepper
- 1/2 cup plus 2 tablespoons olive oil
- 2 finely diced shallots, or 1 white onion, finely diced
- 1 (750-ml) bottle Marsala wine
- 1 cup vegetable stock
- 1 tablespoon freshly chopped thyme leaves (you can substitute other herbs, but keep in mind they will change the flavor slightly)
- 8 (6-ounce) boneless chicken breast, skin on
- 8 ounces smoked mozzarella, sliced
- 1/2 bunch fresh chives, chopped (if desired)
- Preheat oven to 450-degrees.
- Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4-cup of the olive oil.
- Roast the vegetables until tender, then remove and allow to cool.
- Begin Marsala sauce by heating 1/4-cup of the olive oil in a saute pan and saute the shallots or onion gently until translucent.
- Deglaze the pan with the marsala wine, add stock and thyme.
- Allow to reduce by 2/3.
- For the stuffed chicken, preheat oven to 350 degrees.
- Lay a piece of plastic wrap over your cutting board and tuck it underneath the sides of the board.
- Lay chicken on your cutting board skin side down, with enough room between them so they can lay flat after you butterfly them.
- To make the butterfly cut, CAREFULLY slice open (without slicing all the way through) and spread the flesh of the chicken out so you will beable to pound it out into a single thin piece.(you can ask to have your breast butterflied in the meat department at your local grocer)
- Season the inside of the breast with salt and pepper.
- Place another layer of plastic wrap over the breast and pound out with a meat mallet or a frying pan (something with a flat heavy surface).
- Remove plastic and layer the mozzarella on each breast along with the roasted rapini and tomatoes
- Fold in each end and roll tightly, securing with toothpicks as needed.
- Place on a baking sheet, season with salt and pepper and brush with 2-tablespoons of olive oil.
- Bake and roast in the oven until fork tender, about 45-50 minutes.
- Strain the marsala sauce and whisk in butter to finish.
- Season with salt and pepper, as needed.
- Remove any toothpicks securing the chicken.
- Slice each chicken roll to reveal the stuffed interior.
- Place on a plate and spoon marsala sauce around chicken.
- Garnish with chives if desired.