COPYCAT Olive Garden STUFFED CHICKEN MARSALA Lightened Up 🫒 WW- Weight Watchers/ +Calories & Macros!

In a medium-sized bowl, combine 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, 3/4 cup Greek yogurt, 2 tablespoons chopped green onions, 2 tablespoons chopped sun-dried tomatoes, 1 teaspoon red pepper flakes, 1 teaspoon minced garlic, and 1/2 cup panko breadcrumbs. Mix well and set aside.

Butterfly each chicken breast by cutting them in half horizontally but not all the way through.

Cover each chicken breast with plastic wrap and pound to about 1/2 inch thick using a rolling pin.

Season both sides of the chicken breasts lightly with salt and pepper.

Heat a large pan over medium heat and add 1 tablespoon of olive oil. Once heated, add the chicken breasts one at a time and brown them on each side for a few minutes.

Preheat the oven to 350°F (175°C).

In a 13x9 inch casserole dish, place each chicken breast and fill with approximately 2/3 cup of the stuffing mixture. Fold the chicken over to enclose the filling.

If available, use toothpicks to secure the stuffed chicken breasts.

Place the stuffed chicken in the preheated oven and bake until the internal temperature reaches 165°F (74°C).

In the same pan used for the chicken, add 3 tablespoons of light butter spread and 2 tablespoons of butter. Whisk together.

Add 1 cup of Marsala wine to the pan and let it cook while whisking until it thickens slightly.

In a separate bowl, whisk together 1/4 cup almond milk and 3/4 cup Greek yogurt. Microwave for about 20 seconds to temper the mixture.

Slowly add the tempered yogurt mixture to the sauce while whisking. Keep the heat on low and let it cook for another 5 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens