Recipe by Cooking Light April 2001

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

262 calories; calories from fat 23%; fat 6.8g; saturated fat 1.9g; mono fat 3.3g; poly fat 0.8g; protein 31.7g; carbohydrates 16.7g; fiber 2.5g; cholesterol 71mg; iron 2.9mg; sodium 696mg; calcium 170mg.
Advertisement