Copycat Olive Garden Stuffed Chicken Marsala Lightened Up

This lightened up copycat version of Olive Garden's Stuffed Chicken Marsala was a viewer request. This was delicious and one we will be making again!

How to Make This:

Ingredients:

• 3 Uncooked boneless skinless chicken breasts (mine were about a 3 lbs total)

• 1 Tbsp Olive oil

• 1⁄2 tsp salt- to taste

• 1⁄4 tsp Black pepper- to taste

• 1⁄2 cup Shredded parmesan cheese

• 1⁄2 cup, shredded Part skim mozzarella cheese

• 1 tsp Jarred minced garlic

• 1 tsp Red pepper flakes

• 2 Tbsp Scallions(green onions), chopped

• 3⁄4 cup Plain fat free Greek yogurt, 1/2 cup for filling, 1/4 cup for sauce

• 1⁄2 cup Great Value Italian style seasoned Panko bread crumbs

• 2 Tbsp Drained sun-dried tomatoes in oil

• 1⁄2 large sweet Onion, sliced

• 8 oz Mushrooms, chopped

• 3 Tbsp Brummel & Brown Spread Made with Yogurt

• 1 Tbsp All-purpose flour, I used

• 2 Tbsp in video but recommend 1 for a thinner sauce.

• 1⁄4 cup Plain unsweetened almond milk

• 1 cup, Marsala dry wine(I used Colombo)
  

Instructions:

1. For the filling, add cheeses, 1/2 cup Greek yogurt, bread crumbs, tomatoes, garlic, and green onions, to a medium bowl and stir together well. Set aside.

2. Cut the chicken breasts in half horizontally, not cutting all the way through.

3. Lay the chicken down, on plastic wrap, and cover with plastic wrap. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick.

4. Lightly salt and pepper.

5. Add olive oil to a large skillet on medium heat and cook each piece for a couple of minutes on each side.

6. Lay the chicken in a casserole dish and add a third of the stuffing on one side of each chicken breast and fold to close.

7. You can use a toothpick to help keep them closed.

8. Bake uncovered, at 350F until chicken reaches an internal temp of 165F. 25-35 minutes.

9. While the chicken is baking, Add flour and butter spread to the same pan the chicken was cooked in, not wiping out the pan first. cook for about 1 minute on medium heat.

10. Whisk in marsala wine, and continue to whisk together for a couple minutes until the sauce thickens.

11. Turn down heat to low.

12. Whisk together milk and 1/4 greek yogurt. Temper by microwaving for about 20 seconds. Whisk in , and allow the sauce to reduce, about 5 minutes.

13. Taste and season with salt and pepper if desired.

14. Remove it from heat.

15. In another large skillet add the onions and cook them for about 2 minutes.

16. Add the mushrooms and salt and pepper lightly.

17. Cook until both are softened.

18. Once softened, add wine sauce in and stir until combined.

19. Pour the sauce over the chicken when it is fully cooked, or pour over individual servings.

20. Serve immediately.

21. Enjoy!

WW Points (Per Serving):

Makes 6 servings. WW Points per serving - 6 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)

Nutrition Facts:

Yield: 6 servings

CALORIES: 396 TOTAL FAT: 16 g SATURATED FAT: 4 g CHOLESTEROL: 147 mg SODIUM: 578 mg CARBOHYDRATES: 13 g FIBER: 1 g SUGAR: 4 g PROTEIN: 57 g

*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.

Utensils/Tools/Ingredients:

Martha Stewart Lockton Premium Nonstick 10 Piece Enamel Heavy Gauge Aluminum Pots and Pans Cookware Set

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