Here's What You'll Need
1
chicken breasts, flour, oregano, salt, pepper, mushrooms, onion, marsala wine, sherry vinegar, balsamic vinegar, fontina, parmesan, parsley
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2
Mix flour, oregano, salt, and pepper, whisk to combine. Place mixture in a Ziploc bag, then add chicken breasts. Seal and shake to thoroughly coat on all sides.
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3
Use a sharp knife to cut 2-3" wide pocket into the thick side of each chicken breast, being sure not to cut all the way through the other side.
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4
Heat a skillet, then add butter and olive oil. Add chicken breasts and cook for 7-8 minutes. Flip, then cook for another 3-5 minutes. Transfer to a large plate.
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5
Add more butter or olive oil, then add sliced onions. Cook for 3-5 minutes, stirring often, until onions are starting to soften. Add mushrooms and cook an 5 minutes until browned.
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6
Remove 1 heaping cup of sautéed onions and mushrooms, then transfer to a small mixing bowl. Allow to cool slightly.
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7
To the skillet, add marsala wine, sherry vinegar, and balsamic vinegar, then scrape the bottom of the pan. Bring to a boil, lower heat. Allow sauce to reduce while you stuff the chicken.
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8
To the cooled onion and mushrooms, add grated fontina cheese. Stir to mix well, then divide and stuff evenly between chicken breasts. It's okay if it overflows a bit. Really fill 'em!
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9
Place chicken breasts back in the skillet, spoon some of the sauce on top, then transfer to a preheated oven. Bake for 12-14 minutes.
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10
Sprinkle with grated Parmesan cheese, then sprinkle with fresh chopped parsley. Serve immediately!
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