Source: Chef Josh Upton, Carrabba's Italian Grill - azfamily.com. I found this on Recipegoldmine. I have eaten this at Carrabba's in the past, and posting it to test its "authentic" flavor at a later date.

Ingredients

2 serv.

boneless skinless chicken breasts, and butterflied↗2
slices red bell peppers, roasted↗2
slices zucchini, grilled2
soft fresh goat cheese (i.e. caprino or chevre)↗2 1⁄2 ounces
roma tomatoes, diced↗2
fresh parsley, chopped↗2 tablespoons
butter, divided↗4 tablespoons
mushrooms, chopped↗6
small onion, chopped↗1
marsala wine↗1⁄2 cup
chicken broth↗1⁄2 cup
black pepper↗
to taste
white pepper
to taste
kosher salt↗
to taste

Step-by-step instructions

1
Cover one-half of each breast section with one slice of roasted pepper, one slice of zucchini and a dab of goat cheese. Fold empty chicken breast half flap over the dressed chicken breast half; dust with kosher salt and black and white pepper. Grill to desired temperature.
2
In 2 tablespoons butter, saute mushrooms and onions until softened. Add Marsala wine and chicken broth; simmer approximately 10 minutes on medium-low heat to reduce.
3
A little at a time, add remaining 2 tablespoon butter until butter melts and mixture emulsifies. Place chicken in Marsala wine sauce; heat through. Top with tomatoes and fresh parsley. Serve with pasta.

Source: food.com

Original recipe ↗

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