Italian Stuffed Chicken Breast With A Marsala Sauce

Name: Italian Stuffed Chicken Breast With A Marsala Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts; 5 -6 tablespoons Appenzeller cheese; 5 -6 tablespoons gruyere cheese; 2 tablespoons parmesan cheese (All 3 cheeses should make a cupful maybe a little over, that should be enough for the 4 breasts.); 8 sage leaves, 2 per breast; 4 -8 slices prosciutto (I have said this, as if they are quite wide slices, 1 per breast and if they are thin slices, you wi); Marsala Sauce; 1 cup marsala; 2 teaspoons instant chicken bouillon granules; 1/2 cup light cream; 1/2 cup thick double cream; 2 teaspoons tarragon; 1 teaspoon cornflour; pepper

Servings: persons

4 chicken breasts
5 -6 tablespoons Appenzeller cheese
5 -6 tablespoons gruyere cheese
2 tablespoons parmesan cheese (All 3 cheeses should make a cupful maybe a little over, that should be enough for the 4 breasts.)
8 sage leaves, 2 per breast
4 -8 slices prosciutto (I have said this, as if they are quite wide slices, 1 per breast and if they are thin slices, you wi)
Marsala Sauce
1 cup marsala
2 teaspoons instant chicken bouillon granules
1/2 cup light cream
1/2 cup thick double cream
2 teaspoons tarragon
1 teaspoon cornflour
pepper

1
Pound chicken with a meat mallet until it is close to the same thickness all over about 1/4 inch.
2
Lay a slice of prosciutto over breast, 2 if they are thin, top with two sage leaves, laying them top to bottom down the centre of the breast. Distribute cheese equally among the breasts again lay it top to bottom down the centre of the breast.
3
Fold breast over to join, secure with kitchen string at close intervals, tying as tightly as you can, to prevent cheese from melting out of the chicken breast during cooking.
4
Heat a small amount of olive oil in a pan, add chicken breasts and brown on both sides to give the breast a nice rich colour.
5
Transfer breasts to an ovenproof dish and finish cooking in a pre-heated oven 180c. It will take about 30-40 Min's depending in the size of the breasts.
6
Sauce.
7
Add 1 cup of Marsala, 2 teaspoons chicken stock, heat through, add 1/2 cup reduced fat cream and the double cream, mix a little water with the cornflour add a little at a time, to thicken, add pepper to taste and stir in tarragon.
8
To serve: Place a couple of spoonfuls of mash on a plate, slice chicken, and arrange over the top drizzle sauce over.

1416

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 chicken breasts, 5 -6 tablespoons Appenzeller cheese, 5 -6 tablespoons gruyere cheese, 2 tablespoons parmesan cheese (All 3 cheeses should make a cupful maybe a little over, that should be enough for the 4 breasts.), and more.

Yes, Italian Stuffed Chicken Breast With A Marsala Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!