03-04-2005, 05:16 AM
2 (5 ounce) chicken breasts, boneless, skinless and butterflied
2 slices red bell pepper, roasted
2 slices zucchini, grilled
2 1/2 ounces soft goat cheese (i.e. caprino or chevre)
2 Roma tomatoes, diced
2 tablespoons fresh parsley, chopped
4 tablespoons butter, divided
6 mushrooms, chopped
1 small onion, chopped
1/2 cup Marsala wine
1/2 cup chicken broth
Black pepper, to taste
White pepper, to taste
Kosher salt, to taste
Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.
In 2 tablespoons butter, sauté mushrooms and onions until softened. Add Marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce.
A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.
Servings: 2
2 slices red bell pepper, roasted
2 slices zucchini, grilled
2 1/2 ounces soft goat cheese (i.e. caprino or chevre)
2 Roma tomatoes, diced
2 tablespoons fresh parsley, chopped
4 tablespoons butter, divided
6 mushrooms, chopped
1 small onion, chopped
1/2 cup Marsala wine
1/2 cup chicken broth
Black pepper, to taste
White pepper, to taste
Kosher salt, to taste
Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.
In 2 tablespoons butter, sauté mushrooms and onions until softened. Add Marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce.
A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.
Servings: 2