Chicken Marsala (stuffed)

Directions

1. 1
   Make a slit in the breasts to form a large pocket.
2. 2
   Beat egg in a large bowl.
3. 3
   Add chicken breasts& coat thoroughly.
4. 4
   Sprinkle thoroughly with crushed corn flakes& cheese.
5. 5
   Fill the chicken breasts with stuffing (secured with wooden toothpicks or just leave the breast open).
6. 6
   Bake in preheated 375 degree oven 45 minutes.
7. 7
   Heat only 1 tablespoon of extra-virgin olive oil in a large non-stick skillet over medium-high heat until hot.
8. 8
   Even if it looks like there isnt enough oil, do not add any more or the sauce will not turn out right.
9. 9
   It will look better once the butter, broth, wine, sherry& mushrooms are all added.
10. 10
    In the same large skillet, melt the butter& cook mushrooms& garlic for 3 minutes over medium heat.
11. 11
    Sprinkle with salt, pepper, basil& rosemary.
12. 12
    In a bowl, combine broth& cornstarch& mix well.
13. 13
    Add the broth mixture, sherry& wine to skillet.
14. 14
    Increase heat to medium-high& bring to a simmer.
15. 15
    Simmer, uncovered, 2 to 3 minutes or until sauce thickens, stirring occasionally.
16. 16
    Remove the breasts from the oven& remove the toothpicks.
17. 17
    Place the chicken breasts onto the individual plates.
18. 18
    Spoon sauce& mushrooms over chicken breasts& serve.