Nutritional Information CALORIES 262 (23% from fat) FAT 6.8g PROTEIN 31.7g CARBOHYDRATES 16.7g FIBER 2.5g CHOLESTEROL 71mg IRON 2.9mg SODIUM 696mg CALCIUM 170mg Serrvings: Serves 4, serving size 1 stuffed chicken breast half. Time To Cook Total Cooking time: 45 minutes. Sicilian Stuffed Chicken Breasts With Marsala Wine Ingredients 1 tablespoon extra virgin olive oil, divided ½ teaspoon crushed red pepper ½ teaspoon dried oregano 1/4 teaspoon salt 1 package, 10 ounce frozen chopped spinach, thawed drained, and squeezed dry 3 garlic cloves, minced cup Marsala cooking wine, divided 3 tablespoons grated fresh Romano or Parmesan cheese 2 tablespoons golden raisins 2 tablespoons capers 4 skinless, boneless chicken breast halves, about 4 ounces each 1/4 cup Italian seasoned breadcrumbs 2 tablespoons sherry cooking wine 2 tablespoons water ½ teaspoon corn starch Directions   Heat 1 tablespoon oil in a medium skillet over medium heat. Add red pepper, oregano, salt, spinach, and garlic and cook 3 minutes. Place spinach mixture in a medium bowl. Stir in 1 tablespoon Marsala, cheese, raisins, and capers; set aside. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1/3 cup spinach mixture into each pocket. Secure each chicken breast with wooden toothpicks. Dredge chicken breasts in breadcrumbs, turning to coat; shake off excess breadcrumbs. 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.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.