Ingredients
-
1
-
1/2
-
1/2
-
1/4
-
1
-
3
-
1
-
3
-
2
-
2
-
4
-
1/4
-
2
-
2
-
1/2
Directions
Sicilian Stuffed Chicken Breasts With Marsala, The epitome of pantry cooking Add some angel hair or linguine and you have a devine no shopping dinner party good meal , The epitome of pantry cooking Add some angel hair or linguine and you have a devine no shopping dinner party good meal
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Steps
|
1
Done
|
Heat 1 Teaspoon Oil in a Medium Skillet Over Medium Heat. Add Ingredients Upto Marsala and Cook 3 Minutes. Place Spinach Mixture in a Medium Bowl. Stir in 1 Tablespoon Marsala, Cheese, Raisins, and Capers; Set Aside. |
|
2
Done
|
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
Done
|
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. |
|
4
Done
|
Yield: 4 Servings (serving Size: 1 Stuffed Chicken Breast Half). |
