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Stuffed Chicken Breasts With Mascarpone and White Wine Sauce

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“An Italian Recipe developed for World Tour and Recipe Swap contest, September, 2005. If you cannot purchase chipolline onions locally, you may use Shallots”

Ingredients Nutrition


  1. With your mallet or tenderizer, pound chicken breasts to about 1/2 inch thick; set aside until ready to use.
  2. Clarify sweet chipolline onions in a little oil; remove from pan and set aside until ready to use.
  3. Cook garlic until just golden in colour; remove from pan and set aside with the onions.
  4. Cook chopped mushrooms until liquid dissipates, stirring constantly to prevent burning. Remove from heat and set aside.
  5. Brown ground chicken, using about 2 tbsp oil, add oil as required.
  6. To the ground chicken add onions, garlic, mushrooms, parsley, oregano and black pepper to taste.
  7. Stir constantly for 5 or 6 minutes, to blend flavours.
  8. Steam spinach until just wilted; remove from pan and squeeze dry.
  9. Chop spinach, coarse; add parmesan cheese, and mix together.
  10. Divide ground chicken mixture evenly, and spoon onto one half of each flattened chicken breasts.
  11. Divide spinach mixture evenly, and spoon over chicken mixture.
  12. Top the mixture(s) with a slice of provalone.
  13. Fold the other half of chicken breast over the mixture(s), and press the edges together to form a pouch.
  14. Brown each pouch on both sides; reduce heat, cover pan and continue cooking until done; 10-12 minutes.
  15. Remove cooked chicken to plates and spoon sauce over pouches. Serve hot with vegetables or pasta (your choice).
  16. For the sauce: Melt butter in a pan
  17. Add corn starch, stirring constantly with your whisk, to blend.
  18. Add mascarpone cheese.
  19. Continue to stir with your whisk while slowly adding dry white wine.
  20. When cheese is blended thoroughly with the mixture, add fresh basil.
  21. Mix well and spoon sauce over finished chicken breasts.

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