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    You are in: Home / Recipes / Italian Stuffed Chicken Breast With a Marsala Sauce Recipe
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    Italian Stuffed Chicken Breast With a Marsala Sauce

    Italian Stuffed Chicken Breast With a Marsala Sauce. Photo by The Flying Chef

    1/2 Photos of Italian Stuffed Chicken Breast With a Marsala Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    The Flying Chef's Note:

    Yet another experiment and another success I am pleased to say. This is very easy to do and tastes delicious, the only fiddly thing is tying it with the kitchen string and I hate that anyway. Well actually that’s not entirely true, it is more if I am stuffing something with cheese as you have to get the string as tight as possible to stop the cheese from melting out. Anyway enough about kitchen string and more about the dish. Feel free to serve it anyway you want I served mine over celeriac mash which was a really lovely accompaniment, but regular mash would be fine, or just vegetables if that is what you are in the mood for. I only made this for 2 so I hope I have guessed right on the amount of cheese, please adjust if this is not enough.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marsala Sauce

    Directions:

    1. 1
      Pound chicken with a meat mallet until it is close to the same thickness all over about 1/4 inch.
    2. 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. 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. 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. 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. 6
      Sauce.
    7. 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. 8
      To serve: Place a couple of spoonfuls of mash on a plate, slice chicken, and arrange over the top drizzle sauce over.

    Ratings & Reviews:

    • on June 07, 2010

      55

      I did cut this recipe in half for just 2 of us, but definitely want to make this for company another time ~ The flavor is outstanding & the whole dish, most satisfying! Really enjoyed the cheese combo AND the sauce, & although not the most healthy of dinners, it is a wonderful once-in-a-while kind of thing! Thanks for sharing the recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #41]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Stuffed Chicken Breast With a Marsala Sauce

    Serving Size: 1 (515 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 710.7
     
    Calories from Fat 304
    42%
    Total Fat 33.8 g
    51%
    Saturated Fat 16.3 g
    81%
    Cholesterol 164.9 mg
    54%
    Sodium 772.0 mg
    32%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 0.1 g
    0%
    Sugars 2.4 g
    9%
    Protein 35.8 g
    71%

    The following items or measurements are not included:

    Appenzeller cheese

    sage leaves

    prosciutto

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