Stuffed with local cheese and smothered in creamy marsala sauce, this show-stopping dish will have you and your guests asking for seconds!
In a bowl, combine mozzarella cheese, sun-dried tomatoes, kale and Parmesan cheese; set aside.
Preheat oven to 425°F (220°C).
Using a sharp knife, make a deep horizontal cut along one side of each chicken breast to create a pocket. Divide cheese mixture evenly into each breast. Use a toothpick to seal chicken breasts. Sprinkle with salt, pepper and oregano.
In a large, non-stick ovenproof skillet, melt butter over medium-high heat. Brown chicken breasts on both sides and remove to a plate. Return skillet to medium heat and cook mushrooms, shallot, garlic and sage for about 5 minutes or until mushrooms start to become golden.
Add marsala wine and stir up brown bits from skillet. Reduce heat to medium-low and stir in whipping cream; bring to a simmer. Return chicken breasts to skillet and roast in oven for 10 to 15 minutes or until internal temperature reaches 165°F (74°C). Let chicken stand 2 minutes and spoon sauce over the top before serving. Garnish with parsley and cheese if desired
Chicken broth variation
For a different, yet equally delicious dish, omit the marsala and substitute no-salt-added chicken broth in the recipe.