Frango à Marsala recheado com queijo, cogumelos e fontina

Ingredientes

• 4 boneless skinless chicken breasts
• 1/4 cup all-purpose flour
• 1 tsp dried oregano
• 1 tsp Kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 pints white button mushrooms, (stems removed, thinly sliced)
• 1 medium onion, (thinly sliced)
• 3/4 cup dry marsala wine
• 1/4 cup sherry vinegar
• 2 Tbsp balsamic vinegar
• 1 cup fontina cheese, (grated, about 4-6 oz)
• grated Parmesan ()
• Fresh parsley, (finely chopped, for serving)

Modo de preparo

1. 1

   Season the chicken breasts. Place flour, oregano, salt, and pepper in a large Ziplock bag, then add chicken breasts. Seal and shake to thoroughly coat on all sides. Preheat oven to 375°F/190°C.

2. 2

   Cut a pocket into chicken breasts. Use a sharp knife to cut a 2-3-inch wide pocket into the thick side of each chicken breast, being sure not to cut all the way through.

3. 3

   Brown the chicken. Heat a large skillet over medium-high heat, then add 2 Tbsp butter and 2 Tbsp olive oil. Add seasoned chicken breasts and cook for 7-8 minutes, or until golden brown. Carefully flip, then cook for another 3-5 minutes on the other side. Transfer chicken to a large plate.

4. 4

   Sauté onions and mushrooms. Add another 2 Tbsp of butter or olive oil, then add sliced onions. Cook for 3-5 minutes, stirring often, until onions are starting to soften and brown slightly. Add mushrooms to the pan and cook an additional 5 minutes until browned.

5. 5

   Reserve filling for stuffing. Remove 1 heaping cup of sautéed onions and mushrooms, then transfer to a small mixing bowl. Allow to cool slightly.

6. 6

   Make the marsala sauce. To the skillet, add ¾ cup marsala wine, ¼ cup sherry vinegar, and 2 Tbsp balsamic vinegar, then scrape the bottom of the pan with a spatula. Bring to a boil, then lower heat to a simmer. Allow sauce to reduce while you stuff the chicken.

7. 7

   Make the stuffing. To the cooled onion and mushrooms, add grated fontina cheese. Stir to mix well, then divide and stuff evenly between chicken breasts. It's okay if it overflows a bit. Really fill 'em!

8. 8

   Bake the stuffed chicken marsala. Place stuffed chicken breasts back in the skillet, spoon some of the sauce on top, then transfer to a preheated oven. Bake for 12-14 minutes, or until chicken has reached an internal temperature of 165°F (74°C).

9. 9

   Serve immediately. Sprinkle with grated Parmesan cheese, then sprinkle with fresh chopped parsley. Serve immediately!