Sicilian Stuffed Chicken Breasts with Marsala

Yield: 4 servings (serving size: 1 stuffed chicken breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 23%
  • Fat: 6.8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 31.7g
  • Carbohydrate: 16.7g
  • Fiber: 2.5g
  • Cholesterol: 71mg
  • Iron: 2.9mg
  • Sodium: 696mg
  • Calcium: 170mg

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

  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.
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