Cooking Instructions
1.
Heat up the frying pan with a bit of oil on medium heat.
2.
Slice the
Onion (1)
up and put it into the pan to caramelize when the frying pan has come up to temperature.
3.
Caramelize onions until brown, approximately 5-10 minutes.
4.
Butterfly and flatten the
Chicken Breasts (2)
.
5.
Put the chicken between 2 pieces of saran wrap and flatten it with a frying pan, a flat kitchen mallet or the bottom of a flat surfaced bowl.
6.
Once the chicken has been flattened, remove the saran wrap and stuff the chicken with
Swiss Cheese (4 slices)
,
Mozzarella Cheese (4 slices)
, and onion.
7.
Fold the chicken over itself and pinch the open sides and secure it with toothpicks.
8.
Lightly dust the chicken with
All-Purpose Flour (1/2 cup)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
9.
Heat up the frying pan on medium high heat and put a bit of oil and
Butter (2 tsp)
in it.
10.
When the frying pan is hot, add in the chicken to brown. Brown each side for approximately 4 minutes.
11.
Remove the chicken from the pan and set aside.
12.
Set the stove to medium heat, and add in some more
Butter (2 tsp)
and the
Mushrooms (2 1/4 cups)
.
13.
Cook the mushrooms until the moisture has evaporated and it has browned up.
14.
Add in the
Marsala Wine (1 cup)
and cook for 1 minute to evaporate the alcohol.
15.
Add in the
Garlic (4 cloves)
and
Sun-Dried Tomatoes (6)
and
Chicken Broth (1 cup)
.
16.
In a small bowl, combine the
Water (2 Tbsp)
with the
Corn Starch (1 Tbsp)
and mix well and add it to the pan to thicken to sauce a bit. Keep stirring the pan until the sauce has slightly thickened.
17.
When the sauce is simmering, add the chicken back in and simmer for approximately 5-10 minutes.
18.
Add in the
Fresh Spinach (2 cups)
and wilt it for 1 minute.
