Sicilian Stuffed Chicken Breasts with Marsala
- Yield 4 servings
- 1 package (10-ounce) frozen spinach, thawed and squeezed dry
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1/2 cup freshly grated Romano or Parmesan cheese
- 2 tablespoons golden raisins
- 2 tablespoons capers
- 1 cup marsala
- 4 (4-ounce) boneless skinless chicken breasts
- 1/4 cup Italian-style bread crumbs
- 2 teaspoons olive oil
- 2 tablespoons sherry vinegar
- 2 tablespoons water
- 1/2 teaspoon cornstarch
- Wooden picks
- Saute the spinach, garlic, red pepper, oregano and salt in 1 teaspoon olive oil in a skillet over medium heat for 3 minutes. Place in a bowl.
- Stir in the cheese, raisins, capers and 1 tablespoon of the marsala.
- Cut a horizonatl slit in each chicken breast to form a pocket. Stuff with 1/4 cup of the spinach mixture. Secure with wooden picks. Coat with the bread crumbs.
- Heat 2 teaspoons olive oil in a skillet. Add the stuffed chicken breasts and cook for 6 minutes on each side. Place in a serving dish and keep arm.
- Add the remaining marsala and vinegar to the pan. Mix the water and cornstarch in a small bowl and add to the pan. Bring to a boil. Simmer for 1 minute or until thickened, stirring constantly.
- Add the chicken to the sauce. Simmer, covered, for 6 minutes or until the chicken is cooked through. Serve the chicken with the sauce drizzled over the top.
Recipe reprinted with permission from the Junior Leage of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)