Sicilian Stuffed Chicken Breasts With Marsala

Submitted by Kanzeda

"The epitome of pantry cooking. Add some angel hair or linguine and you have a devine "no shopping" dinner party good meal."

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 tablespoon olive oil, divided
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 3 garlic cloves, minced
• 1 cup marsala, divided
• 3 tablespoons romano cheese, grated fresh
• 2 tablespoons golden raisins
• 2 tablespoons capers
• 4 (4 ounce) boneless skinless chicken breast halves
• 1⁄4 cup Italian seasoned breadcrumbs
• 2 tablespoons sherry wine vinegar
• 2 tablespoons water
• 1⁄2 teaspoon cornstarch

directions

1. Heat 1 teaspoon oil in a medium skillet over medium heat. Add ingredients upto Marsala and cook 3 minutes. Place spinach mixture in a medium bowl. Stir in 1 tablespoon Marsala, cheese, raisins, and capers; set aside.
2. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/3 cup spinach mixture into each pocket. Secure each chicken breast with wooden picks. Dredge chicken breasts in breadcrumbs, turning to coat; shake off excess breadcrumbs.
3. Heat 2 teaspoons oil in pan over medium heat. Add chicken; cook 12 minutes or until chicken is browned, turning after 6 minutes. Remove from pan; keep warm. Add remaining Marsala and vinegar to pan. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly; add chicken to pan. Cover, reduce heat, and simmer 6 minutes or until chicken is done. Drizzle remaining sauce over chicken.
4. Yield: 4 servings (serving size: 1 stuffed chicken breast half).