Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce (Robert Irvine) Recipe

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Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce (Robert Irvine)
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Ingredients
13
Count
Nutrition
491
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. To roast vegetables, preheat oven to 400 degrees F. Place tomatoes and rapini on a baking sheet and season with salt and pepper and coat with 1/4 cup of the olive oil. Roast the vegetables until tender, then remove and allow to cool.
  2. Begin the Marsala sauce by heating 1/4 cup of the oil in a saute pan and cooking the shallots or onion gently until translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by 2/3.
  3. For the stuffed chicken, preheat oven to 350 degrees F. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you butterfly them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) Pound chicken thin and remove plastic. Lay sliced smoked mozzarella on each breast followed by broccoli rabe and roasted tomatoes. Fold in each end and roll tightly, securing with toothpicks as needed, and placing on a baking sheet. Season with salt and pepper and brush with 2 tablespoons olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes.
  4. Place the potatoes on a baking sheet, season with salt and pepper, and coat with olive oil. Place in the oven and roast potatoes until they are also fork tender.
  5. Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed.
  6. Remove any toothpicks securing the chicken. Slice each chicken roll to reveal the stuffed interior. Place on serving plate with roasted potatoes. Spoon Marsala sauce around chicken. Garnish with chopped chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 491.41 Kcal (2057 kJ)
Calories from fat 173.25 Kcal
% Daily Value*
Total Fat 19.25g 30%
Cholesterol 60.55mg 20%
Sodium 5049.5mg 210%
Potassium 1001.65mg 21%
Total Carbs 57.35g 19%
Sugars 5.94g 24%
Dietary Fiber 5.53g 22%
Protein 20.11g 40%
Vitamin C 25.7mg 43%
Vitamin A 0.1mg 5%
Iron 2.2mg 12%
Calcium 315.5mg 32%
Amount Per 100 g
Calories 138.91 Kcal (582 kJ)
Calories from fat 48.97 Kcal
% Daily Value*
Total Fat 5.44g 30%
Cholesterol 17.12mg 20%
Sodium 1427.37mg 210%
Potassium 283.14mg 21%
Total Carbs 16.21g 19%
Sugars 1.68g 24%
Dietary Fiber 1.56g 22%
Protein 5.68g 40%
Vitamin C 7.3mg 43%
Iron 0.6mg 12%
Calcium 89.2mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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