You will be using half of the onion, garlic and sun dried tomatoes in the first step, and half in the second part of the recipe, so plan accordingly, bitch. Don’t f%@k it up!
Carefully slice the chicken breasts in half the LONG way (butterfly-cut)so there are two thin pieces of poultry. For example, place the chicken breast flat on the counter. Make sure the blade of the knife is parallel to the counter and starting at one end cut through the entire breast making two thin chicken breasts. With a meat tenderizer, you can pound the chicken into thinner strips if you want. (I suggest you want.)
In a blender, combine 1 cup sun dried tomatoes, 1-2 tbsps Parmesan cheese, 1-2 tsp capers, 1 clove garlic and ¼ onion, 2 tbsp of Olive Oil, ½ tsp of ground black pepper. Pulse thoroughly until it turns into a paste.
(You will need toothpicks or butcher string for this step)
Spread the sun dried filling in a thin layer on one side of each of the chicken breast slices. Starting from one side, roll the thin breasts tightly. Fasten with the toothpicks or the butcher’s string and set aside.
Beat the egg and put in a bowl. Combine the flour and the bread crumbs. If you want (and I suggest you want to) sprinkle a little (1 tsp each) garlic powder, black pepper, and Parmesan cheese into the mixture. Then dip and roll chicken into the dry mixture, then the egg, then the dry mixture again and set aside.
In a semi-deep, coverable frying pan, heat about a quarter of an inch thick olive oil to coat the pan over medium high heat. When oil is hot, place the chicken rolls in the pan and brown on all sides. While browning, add a few swigs of Marsala wine, leave chicken in for approximately three minutes to begin the cooking process while making sure to periodically roll the chicken. Then take out and set aside.
In the same pan, add a few swigs of Marsala wine to deglaze. Add rest of garlic and onions, sun dried tomato, and capers and sauté for a minute or so. Add chicken broth, water, ¼ cup more Marsala wine, ½ tsp of pepper. Add 1 (non-flour coated) pat of butter and bring to a boil for a minute and then simmer. Place chicken back in sauce and cover and simmer for 20-25 minutes. Take chicken out and cover to keep warm. Add 1 pat of flour coated butter and an additional 1 tbsp of flour and ½ tsp of Parmesan cheese and stir to thicken sauce. Stir to get most of the lumps out. Don’t worry about all the lumps, just get the big ones, the other ones will work their way out naturally. Cover and simmer for another 15-20 minutes. Make sure to stir it occasionally so it doesn’t stick to bottom of pan. Cut strings on chicken or remove the toothpicks. If the chicken has become too cold, place back in the sauce for 2-3 minutes. Then remove and drizzle the sauce over the rolls.