Stuffed Redemption Chicken
I said some things that i didn't actually mean and this was my dinner for Sky to seek redemption, and well guys i think it worked! :)
4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
2/3 cup shredded Parmesan cheese
3 tablespoons oil
salt and pepper, to taste
2 teaspoons Italian seasoning
1/4 cup of mountain dew
1/8 cup of wine
Can of Prego Creamy Marsala
Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
Fill each pocket with 2 slices of provolone cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded Parmesan cheese.
Pinch together the open side of the chicken breasts and secure with toothpicks.Drizzle chicken with olive oil, then sprinkle with salt and pepper and Italian seasoning, rubbing in with your fingers.
Transfer chicken to a skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the Marsala sauce.
In the same pan (don't clean it) add Marsala sauce, garlic, mushrooms, salt and pepper, and 1/4 cup of mountain dew and 1/8 cup of wine. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
Transfer to glass pan and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated Parmesan cheese