Ingredients:

  • 1.75 lb boneless skinless chicken breasts (approx. 800g)
  • 1/2 cup (115g) shredded mozzarella cheese
  • 1/4 cup (25g) grated parmesan cheese
  • 1/4 cup (60g) ricotta cheese
  • 1 tbsp fresh scallions, finely minced
  • 1/4 tsp garlic powder
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp (30ml) extra virgin olive oil
  • 2 tbsp (28g) unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 3/4 cup (180ml) dry Marsala wine
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) low-sodium chicken broth
  • 2 cloves garlic, minced

Instructions:

  1. Take 800g of chicken breasts and pat them bone dry with paper towels. Note: Moisture is the enemy of a good sear.
  2. Slice a horizontal pocket into the thickest part of each breast, being careful not to cut through to the other side.
  3. Combine 115g shredded mozzarella, 25g grated parmesan, 60g ricotta, minced scallions, and 1/4 tsp garlic powder in a small bowl.
  4. Carefully spoon the cheese mixture into each chicken pocket. Press the edges firmly to seal or use a toothpick if the opening is wide.
  5. Whisk 65g flour, 1 tsp salt, and 1/2 tsp pepper in a shallow dish, then coat each breast thoroughly, shaking off the excess.
  6. Heat 30ml olive oil and 14g butter in a large skillet over medium high heat. Cook the chicken for 5-6 mins per side until deep golden and crusty. Remove chicken to a plate.
  7. Add the remaining 14g butter and 225g sliced mushrooms to the pan, cooking for 5 mins until they hiss and turn brown.
  8. Pour in 180ml Marsala wine, scraping the bottom of the pan to loosen the flavor packed browned bits.
  9. Stir in 120ml chicken broth, 120ml heavy cream, and minced garlic. Simmer for 3-4 mins until the sauce coats the back of a spoon.
  10. Return the chicken to the pan and simmer for 2-3 mins until the internal temperature reaches 74°C (165°F).