Sicilian Stuffed Chicken Breasts with Marsala

recipe

Yield:

4 servings (serving size: 1 stuffed chicken breast half)

Recipe from

Nutritional Information

Calories 262
Caloriesfromfat 23 %
Fat 6.8 g
Satfat 1.9 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 31.7 g
Carbohydrate 16.7 g
Fiber 2.5 g
Cholesterol 71 mg
Iron 2.9 mg
Sodium 696 mg
Calcium 170 mg

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

Preparation

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.

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.

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.

Note:

April 2001
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