Italian Stuffed Chicken Breast With A Marsala Sauce Recipe

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

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Italian Stuffed Chicken Breast With A Marsala Sauce

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & 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.

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

Fat

81g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Poultry Chicken Recipes European Italian Gluten Free Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry European Chicken Meat Chicken Breasts 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Italian Stuffed Chicken Breast With A Marsala Sauce?

Italian Stuffed Chicken Breast With A Marsala Sauce takes about 85 minutes from start to finish — roughly 20 minutes to prepare and 65 minutes to cook.

How many calories are in Italian Stuffed Chicken Breast With A Marsala Sauce?

Italian Stuffed Chicken Breast With A Marsala Sauce has approximately 710.8 calories per serving, with about 71 g protein, 3 g carbohydrates and 51 g fat.

What ingredients do I need for Italian Stuffed Chicken Breast With A Marsala Sauce?

The key ingredients for Italian Stuffed Chicken Breast With A Marsala Sauce are Chicken Breasts, Appenzeller Cheese, Gruyere Cheese, Parmesan Cheese, Sage Leaves, Prosciutto. See the full list with measurements above.