This stuffed chicken marsala is an even more delicious twist on the classic Italian dish with melted mozzarella, sweet and savory tomato butter and fresh basil cooked inside the chicken.

Saturday is our 11 year anniversary. ELEVEN. Crazy.

I was recently looking back at our wedding photos trying to salvage a few for some frames in our newly redecorated bedroom (and I say salvage because our wedding photos are so badly done, like so so bad.

Now that I know how to take real photographs I’m floored our photographer had a legit business – long story on how and why he shot our wedding that I won’t get into…) and I don’t even know who that baby-faced 24 year old was.

In my head I haven’t changed in the past 11 years but looking at those pictures and the honeymoon ones in the same folder on my external drive have me realizing I have.

Thankfully, it’s mostly for the better. I was frumpy AF and a lot chunkier than I ever remember being but bikini pictures in Tahiti are telling me otherwise.

*This post for Stuffed Chicken Marsala is sponsored by partner, Nuts.com using their tomato butter. All content and opinions are my own.

When the idea to make this stuffed chicken marsala came to me, I was instantly taken back to that first year of marriage in our house in Florida.

This is totally a recipe I would’ve made back then.

I was a Food Network, Giada obsessed newlywed who printed one of her recipes off the internet at least 5 times a week to make for my new husband.

I followed directions verbatim and bought obscure ingredients when called for.

It’s a far cry from who I’ve morphed into today in the kitchen but my love for food and cooking remain unchanged.

This is a recipe I can see Giada having totally made back in the day on one of her tv shows.

It’s classic Italian (have you ever not seen chicken marsala on an Italian menu?) but it’s got a little modern twist to it with the use of tomato butter.

I was really excited to try out this tomato butter. Part tomato, part apple butter it’s like the perfect transitional ingredient from summer to fall.

A bit savory, a bit sweet, I totally love it on something as simple as toast to something as complex as this stuffed chicken marsala.

Other dishes using ingredients from Nuts.com – strawberry granola rose hip ice cream, superfood brownies and yogurt tahini mediterranean carrot salad

For as “Italian” as I am, I hardly ever make the traditional kinds of Italian dishes you’d see on any Italian American restaurant menu at home but with this tomato butter twist, some (good) fresh mozzarella and the last of my summer basil, I think that might have to change because hot damn, this stuffed chicken marsala was a gooooood dinner.

I love how the thick and savory marsala mushroom sauce is perfectly offset by the freshness of the ingredients stuffed into the chicken.

For piccata fans, try this keto chicken piccata which looks so good too! Or, this spinach stuffed chicken breast for another similar recipe.

It’s decadent and traditional while updated and modern at the same time and it totally explains why 24 year old newlywed me was just a taaaaad bit heavier than I probably should’ve been, eating things like this 5 times a week.

If you love this recipe for stuffed chicken marsala, try one of these recipes too:

Spinach and Cheese Stuffed Portobello Mushrooms
Cheesy chicken stuffed eggplant
Roasted Stuffed Heirloom Tomatoes