Spring Stuffed Chicken with Marsala Wine Sauce

A client favorite! Our hormone & antibiotic-free chicken breasts are stuffed with our springtime bread stuffing: a mix of dried apricots, dried cranberries, celery, onions, carrots, herbs, chicken stock and multigrain bread that our team slices into cubes. A light marsala wine sauce accompanies to drizzle on top of the chicken. This month the chicken comes in a pan unless you prefer the breasts individually wrapped in the special instructions. Add some broccoli or a salad on the side and dinner is done! 6 breasts/full, 3/half order. (pan, oven)

• Prep & Cook Time
• Instructions
• Ingredients/Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 35-40 minutes

• Thaw completely in refrigerator. Preheat oven to 375F.

  Pan: Remove lid and sauce, set aside. Place pan on baking sheet for support.

  Packets: Unwrap each packet and place on sprayed cookie sheet or in a baking dish (you can also use the foil wrap to line the pan, as some of the filling may leak when cooking).

  Bake for 35-40 mins until cooked through and 165F. Transfer to a platter and top with warm wine sauce.

  Wine Sauce: Heat in a saucepan until warm. For a richer sauce add a tablespoon of butter. If you prefer a thicker sauce, whisk in a tablespoon of cornstarch prior to heating and bring to a boil prior to serving.

  
  

  
  

  
  

• Ingredients: chicken, multigrain bread, chicken stock, butter, dried apricots, dried cranberries, pears, celery, onions, carrots, garlic, rosemary, thyme, sage, salt and pepper.  Sauce: marsala wine, chicken stock, cornstarch, garlic, basil, salt, pepper. Contains: dairy, wheat, corn.

  1 breast and 1/3 of small sauce or 1/6 of large: 243 Calorie, Fat: 4.6, Carb: 14g, Protein: 3g.