Gino D'Acampo : Pollo al Marsala

Preheat the oven to 375°F.

Slice a pocket into each chicken breast without cutting all the way through.

Stuff each pocket with prosciutto, mozzarella, and spinach.

Secure the openings with toothpicks.

Season the chicken with salt and black pepper.

Heat olive oil and butter in a skillet over medium heat.

Sear the stuffed chicken breasts until golden brown, about 4-5 minutes per side.

Remove the chicken from the skillet and set aside.

In the same skillet, add chopped onion and garlic; sauté until softened.

Add sliced mushrooms and cook until browned.

Pour in the marsala wine and chicken broth, scraping up any browned bits.

Return the chicken to the skillet, spooning sauce over the top.

Transfer the skillet to the oven and bake for 20-25 minutes, until chicken is cooked through.

Remove toothpicks and garnish with chopped parsley before serving.

Spice Level:

Allergens