Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Stuffed Chicken Breasts With Mushroom Cream Sauce Recipe
    Lost? Site Map

    Stuffed Chicken Breasts With Mushroom Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    35 mins

    50 mins

    Leslie in Texas's Note:

    Involtini di Petti di Pollo-serve this chicken at your next dinner party or anniversary dinner if you want to impress! The chicken roll is stuffed with asparagus, prosciutto and cheese and is topped with a marsala accented mushroom cream sauce. The recipe is from the R.S.V.P. section of a November 1986 issue of Bon Appetit and was requested from Lofurno's Italian restaurant in Seattle, Washington.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
    2. 2
      Arrange chicken breasts shiny side down.
    3. 3
      Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
    4. 4
      Preheat oven to 350 degrees.
    5. 5
      Heat thin layer of oil in large skillet over medium heat.
    6. 6
      Dredge chicken rolls in flour, shaking off excess.
    7. 7
      Arrange seam side down in skillet and brown on both sides.
    8. 8
      Transfer to baking sheet; pour oil over- do not wash skillet.
    9. 9
      Bake chicken until tender, about 15 minutes.
    10. 10
      Meanwhile, set skillet over high heat.
    11. 11
      Add mushrooms and Marsala.
    12. 12
      Tilt pan, heat wine and ignite.
    13. 13
      When flames subside, boil until liquid is reduced by half.
    14. 14
      Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
    15. 15
      To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.

    Ratings & Reviews:


    Nutritional Facts for Stuffed Chicken Breasts With Mushroom Cream Sauce

    Serving Size: 1 (826 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1682.3
    Calories from Fat 1217
    Total Fat 135.2 g
    Saturated Fat 73.6 g
    Cholesterol 602.8 mg
    Sodium 1002.2 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 2.1 g
    Sugars 2.9 g
    Protein 97.8 g

    The following items or measurements are not included:


    bel paese cheese

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites