Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli

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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)


  1. Preheat oven to  450-degrees.
  2. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4-cup of the olive oil.
  3. Roast the vegetables until tender, then remove and allow to cool.
  4. 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.
  5. Deglaze the pan with the marsala wine, add stock and thyme.
  6. Allow to reduce by 2/3.
  7. For the stuffed chicken, preheat oven to 350 degrees.
  8. Lay a piece of plastic wrap over your cutting board and tuck it underneath the sides of the board.
  9. Lay chicken on your cutting board skin side down, with enough room between them so they can lay flat after you butterfly them.
  10. 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)
  11. Season the inside of the breast with salt and pepper.
  12. 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).
  13. Remove plastic and layer the mozzarella on each breast along with the roasted rapini and tomatoes
  14. Fold in each end and roll tightly, securing with toothpicks as needed.
  15. Place on a baking sheet, season with salt and pepper and brush with 2-tablespoons of olive oil.
  16. Bake and roast in the oven until fork tender, about 45-50 minutes.
  17. Strain the marsala sauce and whisk in butter to finish.
  18. Season with salt and pepper, as needed.
  19. Remove any toothpicks securing the chicken.
  20. Slice each chicken roll to reveal the stuffed interior.
  21. Place on a plate and spoon marsala sauce around chicken.
  22. Garnish with chives if desired.

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