Sicilian Stuffed Chicken Breasts
with Marsala Wine Sauce

Yield: 4 servings
Source: Cooking Light, 2002, p. 91
Comments from an AL Kitchen: This was wonderful!! The combination of flavors in the stuffing was very good. All 3 of us really liked it and I will make it again. It wasn't the quickest thing I've made, but I thought it was reasonably easy. Especially if you thaw the spinach ahead of time. The presentation was very nice!! At only 5 or 6 points per serving I thought it was very filling.

INGREDIENTS:

1 T. olive oil
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp kosher salt
10 oz. chopped frozen spinach, defrosted, and squeezed dry
3 cloves garlic, minced
3 T. freshly grated parmesan or romano cheese
2 T. golden raisins
2 T. capers
4 (4 oz each) boneless, skinless chicken breast halves
1/4 cup seasoned bread crumbs
2 T. balsamic vinegar
1 c. Marsala wine, divided
2 T. water
1/2 tsp cornstarch

INSTRUCTIONS:

  1. Heat 1 tsp. oil in a medium skillet over medium heat. Add red pepper, salt, oregano, spinach, and garlic. Cook 3 minutes.
  2. Place spinach mixture in medium bowl. Stir in 1 T. Marsala and the cheese, raisins, and capers.
  3. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket.
  4. Stuff about 1/3 cup of spinach mixture into each pocket. Secure each breast with wooden picks.
  5. Dredge breasts in breadcrumbs, turning to coat; shake off excess.
  6. Heat 2 tsp. oil in skillet over medium heat. Add chicken breasts; cook 12 minutes or until chicken is nicely browned, turning after 6 minutes. Remove from pan and keep warm.
  7. Add remaining Marsala and the vinegar to the pan. Combine water and cornstarch in a small bowl. Add cornstarch mixture to the pan and bring to a boil. Cook 1 minute, stirring constantly.
  8. Add chicken back to pan. Cover, reduce heat to medium low and simmer 6 minutes or until chicken is cooked through. Drizzle sauce over chicken.

NUTRITIONAL INFO:

Healthy Units: 5 per serving
Cal = 262; Fat = 6.8g; Protein=18.5; Carb=16.7g; Fiber = 2.5 g; Chol=91mg; Sodium = 696mg; Calcium = 170mg.

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