Italian Stuffed Chicken Breast With A Marsala Sauce

  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.

chicken breasts, appenzeller cheese, gruyere cheese, parmesan cheese, sage, said, marsala sauce, marsala, instant chicken, light cream, cream, tarragon, cornflour, pepper

Taken from www.food.com/recipe/italian-stuffed-chicken-breast-with-a-marsala-sauce-284144 (may not work)

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