ITALIAN STUFFED CHICKEN BREAST WITH A MARSALA SAUCE
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.
Provided by The Flying Chef
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pound chicken with a meat mallet until it is close to the same thickness all over about 1/4 inch.
- 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.
- 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.
- 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.
- 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.
- Sauce.
- 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.
- To serve: Place a couple of spoonfuls of mash on a plate, slice chicken, and arrange over the top drizzle sauce over.
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Zee la ujinga Kingkelia
[email protected]I would love to see a video tutorial of this recipe.
MAHFUJ ALAM JEHAD
[email protected]This recipe is a great way to use up leftover chicken.
MD Hasanur Rahman
[email protected]I can't wait to try this recipe again with different fillings.
Orefemetse Fefe
[email protected]This dish is best served with a side of pasta.
Mudasir Bello Mohammed
[email protected]I made a few substitutions to the recipe and it turned out great!
PriNcE BeBaK
[email protected]This recipe was a bit time-consuming, but it was worth it.
Robet Deng
[email protected]I would recommend this recipe to anyone who loves Italian food.
Mary Alex
[email protected]This dish is perfect for a special occasion.
Nichodis Todd
[email protected]The chicken was cooked perfectly and the sauce was divine.
Shyam Giri
[email protected]This recipe is definitely a keeper! I'll be making it again and again.
Rob Austin
[email protected]I'm not a huge fan of marsala sauce, but this recipe was still pretty good.
silvania
[email protected]This dish was a bit too rich for my taste.
Rida Nawaz
[email protected]I loved the crispy skin on the chicken and the creamy sauce.
Zoya Tariq
[email protected]The chicken was a bit dry, but the sauce was amazing!
Md.Kamrul Hasan
[email protected]This recipe was easy to follow and the end result was delicious! Will definitely be making this again.
Nhlonipho Decent
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the combination of flavors.
Deldar Zendani
[email protected]This stuffed chicken was a hit with my family! The marsala sauce was rich and flavorful, and the chicken was moist and tender.