Creamy stuffed chicken marsala
Prep Time
20 mins
Cook Time
25 mins


1/2 cup (125 ml) shredded mozzarella
1/2 cup (125 ml) finely chopped kale leaves
1/2 cup (125 ml) chopped sun-dried tomatoes in oil, drained
1/4 cup (60 ml) grated Parmesan
4 (2 lb/ 1 kg) boneless, skinless chicken breasts
1/2 tsp (2 ml) each salt, pepper and dried oregano
3 tbsp (45 ml) salted butter
1 pkg (8 oz/227 g) thinly sliced mushrooms
1 shallot, minced
2 cloves garlic, minced
1 tsp (5 ml) dried sage
1/2 cup (125 ml) marsala or dry white wine
1 cup (250 ml) 35% whipping cream
chopped fresh parsley and grated Parmesan for garnish


  1. In a bowl, combine mozzarella, sun-dried tomatoes, kale and Parmesan; set aside.
  2. Preheat oven to 425°F (220°C).
  3. Using a sharp knife, make a deep horizontal cut along one side of each chicken breast to create a pocket. Divide cheese mixture evenly into each breast. Use a toothpick to seal chicken breasts. Sprinkle with salt, pepper and oregano.
  4. In a large, non-stick ovenproof skillet, melt butter over medium-high heat. Brown chicken breasts on both sides and remove to a plate. Return skillet to medium heat and cook mushrooms, shallot, garlic and sage for about 5 minutes or until mushrooms start to become golden.
  5. Add marsala wine and stir up brown bits from skillet. Reduce heat to medium-low and stir in whipping cream; bring to a simmer. Return chicken breasts to skillet and roast in oven for 10 to 15 minutes or until internal temperature reaches 165°F (74°C). Let chicken stand 2 minutes and spoon sauce over the top before serving. Garnish with parsley and cheese if desired.