Stuffed Chicken With Marinara!

Ingredients:

• 1 cup of fresh parsley leaves
• A handful of raisins
• Zest of 1 lemon
• 2 garlic cloves
• 4 slices of bread (I used sourdough)
• Salt and pepper
• 10 oz mushrooms, chopped
• 1 onion chopped
• 1 tbsp butter
• EVOO
• 1/2 cup marsala wine
• 2 cups marinara sauce or tomato sauce
• Italian seasoning
• 4 chicken breasts

What to do:

1. Place raisins in hot water to let them plump up for about 5 minutes.
2. Butterfly your chicken breasts so it looks like a book, then use a mallet to thin out the slices. Season with salt and pepper. Set aside.
3. Start sauteing your mushrooms and onions in the butter, about 6 minutes. Then add the marinara sauce, marsala wine, italian seasoning, salt and pepper to taste. Simmer on low for 15 minutes with lid on. Stir occassionally.
4. Meanwhile, place the following ingredients in your food processor: parsley, raisins, lemon zest, bread, and garlic.Pulse until you have a stuffing consistency.
5. Take your chicken, place stuffing inside and roll the chicken up, placing toothpicks to hold the rolls together. Cook in a separate pan in EVOO until browned on each side, about 8 minutes. Transfer to the pan with the sauce cooking. Put lid back on and cook until chicken is done, turning occassionally so it doesn't dry out and absorbs all the flavors.