Sicilian Stuffed Chicken Breasts With Marsala

15 ingredients
3 steps

Ingredients

  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon crushed red pepper
  • 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 grated fresh Romano or Parmesan cheese
  • 2 tablespoons golden raisins
  • 2 tablespoons capers
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/4 cup Italian-seasoned breadcrumbs
  • 2 tablespoons sherry vinegar
  • 2 tablespoons water
  • 1/2 teaspoon cornstarch

Directions

  1. 1
    Heat 1 teaspoon oil in a medium skillet over medium heat. Add red pepper, oregano, salt, spinach, and garlic; cook 3 minutes. Place spinach mixture in a medium bowl. Stir in 1 tablespoon Marsala, cheese, raisins, and capers; set aside.
  2. 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. 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.

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