Sicilian Stuffed Chicken Marsala

INGREDIENTS

1 Tablespoon Olive Oil

½ teaspoon crushed red pepper

½ teaspoon dried oregano

¼ teaspoon salt

10 ounces of chopped escarole, washed and dried

3 cloves of chopped garlic

1 cup of good Marsala wine

3 Tablespoons of fresh Pecorino Romano or Parmesan cheese

2 Tablespoons of raisins

4 skinless, boneless chicken breast halves

¼ cup Italian seasoned breadcrumbs

2 Tablespoons of red wine vinegar

2 Tablespoons of Water

½ teaspoon cornstarch

INSTRUCTIONS

1. Heat 1 Tablespoon of olive oil in medium skillet over medium heat.

2. Add escarole, garlic, red pepper, oregano and salt. Cook for 3 minutes.

3. Place escarole mixture in mixing bowl.

4. Stir in 1 Tablespoon of Marsala, cheese and raisins.

5. Cut a horizontal slit through thickest portion of each chicken breast to form a pocket.

6. Dredge breasts in breadcrumbs, turning to coat.

7. Heat 2 teaspoons of olive oil in skillet over medium heat.

8. Stuff 1/3 Cup of escarole mixture into each chicken breast pocket.

9. Add chicken breasts to hot olive oil, cook 12 minutes or until chicken is brown. Be sure to flip chicken halfway through cooking to brown the other side.

10. Remove chicken breasts from pan but keep warm and add remaining marsala and vinegar to pan.

11. Add water and cornstarch and bring to a boil and cook for 1 minute, stir occasionally. Then add the chicken back to the pan, cover, reduce heat.

12. Simmer for about 6 minutes or until chicken is fully cooked.
13. Place chicken breast on bed of linguine, drizzle sauce over chicken and serve.