Sicilian Stuffed Chicken Breasts With Marsala

• 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

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.

olive oil, red pepper, oregano, salt, garlic, marsala, parmesan cheese, golden raisins, capers, skinless, italianseasoned breadcrumbs, sherry vinegar, water, cornstarch

Taken from www.myrecipes.com/recipe/sicilian-stuffed-chicken-breasts-with-marsala (may not work)