Wednesday, August 8, 2012

Stuffed and Grilled Chicken Marsala

This recipe was inspired by my sisters recipe for grilled chicken thighs in prosciutto.  The Marsala with some pasta on the side make it a meal.  

1/4 cup olive oil
2 T lemon juice
1 T Balsamic vinegar
1 T Marsala
1 t course ground sea salt
1 t dried oregano
1 T chopped fresh rosemary or 1 t dried

6 Boneless, skinless chicken thighs (or breasts)
6 slices prosciutto
1/4 thick smoked mozzarella, cut into 1/2 inch wide sticks

Marinade chicken over night or for a few hours.  Place mozzarella piece in middle of thigh, wrap it in prosciutto  and secure with a toothpick or kebab skewer.

Grill chicken for 15-20 minutes, turning as needed to brown evenly, until cooked and prosciutto is crisped.  While chicken is on the grill, make the Marsala Sauce.  Serve chicken and some cheese stuffed tortellini with the sauce.


Marsala Sauce 
  • 2 tbsps olive oil  
  • 1/4 cup onion (diced) 
  •  1 tbsp garlic (chopped) 
  •  1/2 lb baby portabella mushrooms (sliced) 
  •  3 tbsps flour
  •  1/2 cup marsala wine
  •  1 1/2 cups beef stock
  •  salt and pepper to taste
Add olive oil to heavy saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

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