Italian Stuffed Chicken Breast With A Marsala Sauce Recipe

Name: Italian Stuffed Chicken Breast With A Marsala Sauce
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: Chicken Breasts; Appenzeller Cheese; Gruyere Cheese; Parmesan Cheese; 4 fresh sage leaves; 4-6 thin slices prosciutto; 1 cup Marsala wine; Instant Chicken Bouillon Granules; Light Cream; 1/4 cup heavy cream; 1 teaspoon fresh tarragon; 1 tablespoon cornstarch; Salt and pepper to taste

Indulge in this exquisite Italian Stuffed Chicken Breast recipe! Tender chicken breasts are expertly stuffed with savory prosciutto, fragrant sage, and creamy cheese, then pan-seared to perfection and baked until juicy. The rich Marsala sauce, infused with chicken stock and a touch of cream, elevates this dish to a culinary masterpiece. Serve over creamy celeriac or classic mashed potatoes for a truly unforgettable meal. This easy-to-follow recipe is perfect for a romantic dinner or a special occasion.

Prep Time 20 mins

Cook Time 65 mins

Calories 710.8 kcal

Protein 71g

Rating 5.0 (1 Reviews)

Italian Stuffed Chicken Breast With A Marsala Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Italian Stuffed Chicken Breast With A Marsala Sauce

Chicken Breasts
Appenzeller Cheese
Gruyere Cheese
Parmesan Cheese
4 fresh sage leaves
4-6 thin slices prosciutto
1 cup Marsala wine
Instant Chicken Bouillon Granules
Light Cream
1/4 cup heavy cream
1 teaspoon fresh tarragon
1 tablespoon cornstarch
Salt and pepper to taste

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How to Make Italian Stuffed Chicken Breast With A Marsala Sauce

Pound chicken breasts to 1/4-inch thickness using a meat mallet.
Lay 2 slices of prosciutto (or 1 if using thick-cut) on each breast. Top with 2 sage leaves, placed lengthwise down the center of each breast.
Distribute 1/4 cup shredded cheese (your choice!) evenly down the center of each breast.
Fold chicken breasts in half, securing with kitchen string at close intervals. Tie tightly to prevent cheese leakage during cooking.
Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Brown chicken breasts on both sides until golden brown (about 2-3 minutes per side).
Transfer skillet to a preheated 350°F (175°C) oven. Bake for 30-40 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
**Prepare the Marsala Sauce:** In a saucepan, combine 1 cup Marsala wine, 2 teaspoons chicken stock, and bring to a simmer.
Stir in 1/2 cup reduced-fat cream and 1/4 cup heavy cream.
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Gradually whisk the cornstarch slurry into the sauce until thickened.
Season with salt and pepper to taste. Stir in 1 teaspoon fresh tarragon.
To serve: Spoon mashed potatoes or celeriac mash onto plates. Slice chicken breasts and arrange over the mash. Drizzle generously with Marsala sauce.