Sicilian Stuffed Chicken Breasts with Marsala |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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. 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.
|
|