A cross between a roasted chicken and peking duck, this recipe is for days when you have that craving for peking duck but chicken is all you have to work with.
Traditionally, Chicken Marsala is made with a thin chicken cutlet cooked in Marsala wine and mushrooms but we amped up our Chicken Marsala by stuffing it with cheesy caramelized onions and then add some sun dried tomatoes and spinach to the finishing touch.
These crispy bite sized chicken go amazingly with our sweet creamy honey sesame dip. Perfect for sharing as a snack or appetizer.
I decided to play around with sweeteners today for this recipe and came up with a barley malt syrup. Originally, I wanted to use molasses but I ran out of that so I ransacked the fridge and found this old thing lying around – why not right?