sicilian stuffed chicken breasts with marsala

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Prep: 15m  

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

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Ingredients [?] Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 teaspoon crushed red pepper flakes 1/2 teaspoon crushed red pepper flakes
•   1 (10 ounce) package frozen chopped spinach 1 (10 ounce) package frozen chopped spinach
•   2 tablespoons golden raisins 2 tablespoons golden raisins
•   4 (4 ounce) skinless boneless chicken breast halves 4 (4 ounce) skinless boneless chicken breast halves
•   1/4 cup Italian seasoned breadcrumbs 1/4 cup Italian seasoned breadcrumbs
•   3 tablespoons romano cheese 3 tablespoons romano cheese
•   1/2 teaspoon cornstarch 1/2 teaspoon cornstarch
•   1 tablespoon olive oil 1 tablespoon olive oil
•   3 garlic cloves 3 garlic cloves
•   1 cup marsala 1 cup marsala
•   2 tablespoons sherry wine vinegar 2 tablespoons sherry wine vinegar
•   2 tablespoons capers 2 tablespoons capers
•   1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
•   2 tablespoons water 2 tablespoons water
•   1/4 teaspoon salt 1/4 teaspoon salt

Instructions

1. 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).

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