Crisp Stuffed Chicken In Marsala Sauce - cooking recipe

Ingredients

Stuffed Chicken:
6 skinless, boneless chicken breasts
2 cloves garlic, diced
salt and freshly ground pepper to taste
1 pinch dried thyme
1 pinch dried basil
1 pinch dried parsley
1 bunch fresh spinach
6 slices fontina cheese
6 thin slices prosciutto
2 eggs
2 cups seasoned bread crumbs, or as needed
3 tablespoons olive oil, divided, or to taste
1/4 cup grated Parmigiano-Reggiano cheese, or to taste
Marsala Sauce:
2 cloves garlic, diced
1 (10 ounce) package sliced fresh mushrooms
1/2 cup Marsala wine
2 cups chicken stock
1 tablespoon butter
1 tablespoon all-purpose flour

Preparation

Place chicken breasts between 2 sheets of waxed paper. Pound lightly with the smooth side of a meat mallet. Cut a pocket into each chicken breast.
Rub 2 garlic cloves over chicken breast. Season chicken inside and out with salt, pepper, thyme, basil, and parsley. Stuff pockets with spinach, fontana cheese, and prosciutto.
Preheat oven to 450 degrees F (230 degrees C).
Beat 2 eggs in a bowl. Pour bread crumbs into a shallow bowl.
Dip stuffed chicken into eggs. Dredge in bread crumbs until coated.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook breaded chicken until browned, about 6 minutes per side.
Transfer chicken to a baking sheet. Sprinkle Parmigiano-Reggiano cheese over chicken; drizzle remaining 1 tablespoon olive oil on top.
Bake in the preheated oven until chicken is no longer pink in the center, 10 to 20 minutes.
Cook and stir 2 garlic cloves in the same skillet used to brown chicken for 1 to 2 minutes. Add mushrooms; cook and stir until browned, about 5 minutes. Pour in Marsala wine; simmer until reduced by half, about 5 minutes. Stir in chicken stock.
Stir butter and flour into the skillet until sauce thickens, about 5 minutes. Serve sauce over chicken.