For the Stuffed Chicken
6 Boneless Skinless Single Lobe Chicken Breasts, 5 to 6 Ounces Each
6 Slices Prosciutto, Thinly Sliced
3 Cloves Roasted Garlic, Smashed
¼ Cup Fresh Basil Leaves
6 Scallions, Thinly Sliced Crosswise
¼ Cup Sun Dried Tomatoes Packed in Oil, Drained and Julienned
1 10 Ounce Bag Fresh Spinach
3 Ounces Shredded Whole Milk Mozzarella
2 Tablespoons Unsalted Butter
2 Tablespoons XVOO
Fine Sea Salt and Freshly Ground Black Pepper
Flour for Coating Chicken
For the Mushroom Marsala Sauce
1 Cup Red Onion, Thinly Sliced
3 Cloves Garlic, Minced
1 Lb. Baby Bella Mushrooms, Sliced
1 Cup Marsala Wine
2 Cups Homemade Chicken Stock or Canned Low Sodium Broth
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Pepper
2 Tablespoons All-Purpose Flour
For the Stuffed Chicken
Lay the chicken breast between two pieces of plastic wrap and with a meat mallet lightly pound the thickest part of the chicken breast to the same thickness as the thinnest part.
Sprinkle a little salt and pepper on each breast and on each, place a slice of Prosciutto, an equal portion of the roasted garlic, basil leaves, scallions, sun dried tomatoes, spinach and mozzarella. Carefully roll the chicken breast and secure with a toothpick or tie with butcher twine. Refrigerate for at least 2 hours.
When ready to cook, preheat your oven to 425°F.
Dredge each rolled breast in the flour. Shake off excess. Meanwhile, in a skillet large enough to hold all of the chicken breasts heat olive oil and butter over medium high heat. When the butter stops sizzling add the chicken breast to the pan and gently brown the chicken on all sides, about 10 minutes total. Remove the chicken to a half sheet pan and place in the oven. Cook for 10 minutes.
While the chicken is cooking in the oven, to the pan used to brown the chicken add the onion and garlic and sauté until onion is translucent and beginning to caramelize. Add the sliced mushrooms and continue sautéing until the mushrooms start to just release their juices. Sprinkle two tablespoons flour over the mixture and stir to coat. Cook the mixture for two minutes. Add the Marsala wine cook until reduced and thickened. Add the chicken stock and continue cooking until slightly thickened. Season the sauce with salt and pepper.
Remove the chicken from the oven. Take out the picks (or cut twine) and place the chicken breasts in the pan with the sauce. Gently simmer in the sauce for a few minutes turning each breast to coat with the sauce. Transfer the chicken breasts to a cutting board and let them rest for a few minutes. Slice the breasts into three or four pieces on the diagonal. Spoon some of the sauce on each plate and arrange the slices on top of the sauce.