Italian Stuffed Chicken Breast With a Marsala Sauce

By The Flying Chef on February 04, 2008

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    1. 4 chicken breasts
    2. 5 -6 tablespoons Appenzeller cheese
    3. 5 -6 tablespoons gruyere cheese
    4. 2 tablespoons parmesan cheese ( All 3 cheeses should make a cupful maybe a little over, that should be enough for the 4 breasts.)
    5. 8 sage leaves, 2 per breast
    6. 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. 1 cup marsala
    2. 2 teaspoons instant chicken bouillon granules
    3. 1/2 cup light cream
    4. 1/2 cup thick double cream
    5. 2 teaspoons tarragon
    6. 1 teaspoon cornflour
    7. 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.