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Sicilian Stuffed Chicken Breasts with Marsala

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

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

Nutrition 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

How to Make It

  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. 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.