Pinterest, it seems, is every blogger's new favorite social network. According to Mashable, it was the number 3 social media network last year, behind internet giants Facebook and Twitter. Not wanting to be left out, I joined and was instantly addicted.
One of my most useful boards is "Looks Tasty," aptly named for the collage of easy, delicious looking recipes I want to try.
Having been snowed in this weekend with my boyfriend, I took this opportunity to put Pinterest to good use and cook up some new tasty treats. After an eerie trip to a nearly deserted grocery store in the midst of Winter Storm Nemo cleanup, I came home with the ingredients for this Stuffed Chicken Marsala recipe and a dreamy after-dinner Nutella Mudslide.
I propped up my tablet as a makeshift (read: awesome) recipe card and went to work. Here are the quick tips I can offer on some tried-and-true pins.
- 1/2 cup smoked shredded cheese (provolone or gouda)
- 8 oz package mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
I used 12 oz. from a pre-mixed Italian blend of mozzarella, parmesan, romano, and provolone.
- 1/2 cup breadcrumbs
I wish I had used more breadcrumbs for an added crunch. I found it odd that there is no substantial breading on the chicken breasts, so this could have made up for it.
- 1 tsp fresh garlic, minced
- 1/4 tsp red pepper flakes, crushed
- 2 Tbsp sun-dried tomato flakes (drain first if in oil)
I did not use this ingredient- not a fan of sun-dried tomatoes overally, but it would have added some nice color and perhaps a more dynamic flavor in the stuffing.
- 1/3 cup green onions, thinly sliced
- 3/4 cup sour cream (6 oz)
- 1/2 tsp salt
I used this recommended amount and in hindsight wish I hadn't. There is plenty of salt in the cheese mixture.
- 1/2 tsp black pepper
- 1 small onion, cut in half and thinly sliced lengthwise
My boyfriend doesn't like onions so I omitted. In any other scenario, I would love to add them!
- 24 fl oz Marsala wine
This is an insane amount of Marsala for this recipe- 2 bottles! I used about 18 ounces and still made way too much sauce, even though I let it reduce.
- 8 fl oz heavy cream
- 2 small containers button mushrooms, thinly sliced (6 cups)
Substituted Baby Bella and had no issues. Basically the same right?
- Salt and pepper to taste
- 2 lbs skinless, boneless chicken breasts
- 4 fl oz olive oil
- 2 cups all-purpose flour
This is too much flour. As far as I can tell, it's just for the breading on the chicken, to which I added salt, pepper, oregano, and basil.
- Pre-heat oven to 350°F.
- Combine all cheese stuffing ingredients in a mixing bowl. I ended up mixing it with my hand, as it makes a pretty solid mixture.
- Butterfly thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” – ½” thick.
- Place flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck. Fold over other lobe of chicken breast; does not have to seal.
- Heat large sauté pan over medium heat. Add olive oil and heat until shimmering.
- Place flour (and herbs) in a shallow pan and season to taste with salt and pepper.
- Dredge stuffed chicken breasts in flour, shaking off excess. Careful with the shaking!
- Saute chicken breasts in preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in a baking dish.
- Bake for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F. This was about 15 minutes for me. The cheese stuffing began to bubble out the sides but it was easy enough to contain.
- Add onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
- Deglaze pan with Marsala wine – make sure to incorporate drippings from bottom of pan. As noted above, don't use as much Marsala as it calls for, unless you want soup with your meal!
- Heat wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
- Place cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
Nutella Mudslide (Original: KitchenTreaty.com)
For more drink recipes, follow my board "Drinks." Such a thoughtful title, right?