ERIC MARTINO / CARRABBA'S ITALIAN GRILL
2 chicken breasts
1 T yellow onion, chopped fine
1 T fresh garlic, chopped fine
1/2 c fresh spinach, sauteed
1 link of Italian Fennel Sausage, cooked and crumbled into little pieces
1/4 c ricotta cheese
2 Tgrated Romano Cheese
a pinch of salt and black pepper
Break down sausage link into little pieces and saute in 2 T of extra olive virgin oil after sausage is cooked, drain the fat and set a side to cool.
In a separate saute pan heat up 1 T of extra olive oil and add spinach, saute until spinach becomes wilted, add onions and garlic cook until translucent (about 2 minutes), set aside to cool.
In a mixing bowl, add sausage, spinach, onions and garlic mixture to the Ricotta and Romano cheeses with the salt and black pepper, mix until all ingredients are combined.
Butterfly chicken breasts, split mixture in half. place stuffing in the middle of the breasts and close up. Allow the chicken breast to rest so that the seal will set completely.
Place stuffed breast on hot grill and cook until internal temperature reaches 175 degrees. Once chicken is done top with marsala sauce and enjoy!!
* Marsala Recipe:
1/2 c dry marsala wine
1 T yellow onions
1 t of Kosher salt
1/4 t of black pepper
place all ingredients together in a small sauce pan
reduce about 85%, or an oatmeal consistency
add a 1/4 lb unsalted butter cut into small cubes
Heat up marsala just enough to melt the butter, add butter a little at a time, continue to fold butter until its gone. Be careful not to overheat marsala sauce, it may separate.
