Stuffed with local cheese and smothered in creamy marsala sauce, this show-stopping dish will have you and your guests asking for seconds!

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PREP20 min
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Cooking25 min
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Ready in45 min



  1. Step
    In a bowl, combine mozzarella cheese, sun-dried tomatoes, kale and Parmesan cheese; set aside.
  2. Step
    Preheat oven to 425°F (220°C).
  3. Step
    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. Step
    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. Step
    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.

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Chicken broth variation

For a different, yet equally delicious dish, omit the marsala and substitute no-salt-added chicken broth in the recipe.