Chicken Scallopini Marbella

Chicken Scallopini Marbella
Preparation time: 1 hour Cooking time: 15 mins Easy - for beginners Serves: 2


This "Marbella" recipe is so easy! No overnight marinating. Just unbelievably succulent chicken breasts..flavors bursting w/a Marbella-inspired sauce combining the sweetest dried plums, garlic, Spanish olives. Close your eyes & you're in Costa del Sol.


  • 2 chicken scallopini cuts, skinless/ boneless
  • 1/4 c Progresso Italian-Style bread crumbs
  • 3 Tbsp butter
  • 1/2 head of garlic, crushed
  • 2 Tbsp dried oregano
  • Coarse sea salt
  • freshly cracked peppercorn medley
  • 1/4 c red wine vinegar
  • (I used Pompeian Gourmet.)
  • 1/4 c extra virgin olive oil
  • 5-6 large pitted dried plums
  • (I used Kirkland Sunsweet.)
  • 6 med-large pitted Spanish green olives, cut in half (reduced sodium)
  • 4 Tbsp capers w/ a bit of juice
  • 1 bay leaf
  • 2 Tsp golden brown sugar
  • 1/2 cup white wine
  • (I used a nice Sauvignon Blanc.)
  • 2 Tbsp dried parsley
  • 2 Tbsp cream cheese
  • 1/2 c. finely shredded mozzarella
  • (I used Borden.)
  • 1/2 c cooked penne, al dente (reserve 1/4 c pasta water)


In a medium-sized bowl combine garlic, oregano, salt and pepper to taste, red wine vinegar, olive oil, dried plums, olives, capers w/ caper juice, brown sugar, and bay leaf. Mix well. Cover, let sit for 1 hour.

Melt butter in large saute pan. Rinse chicken breasts, then coat in bread crumbs. Add to pan on medium-high. Saute for about 4 mins, then flip. Turn off heat. Add the vinegar/ olive oil/ plums mixture to pan (take out bay leaf.)

Turn heat to medium-low, and saute until mixture has reduced by 2/3.

Remove chicken to warm plate. Sprinkle shredded mozzarella over breasts.

Add wine to pan to deglaze. Saute for about 3 mins on low, scraping up bits. Turn off heat.

Add cream cheese, stirring until consistency is smooth. Thin sauce w/ pasta water to desired thickness. Add cooked pasta, stir until coated. Spoon half of hot mixture onto each plate. Place 1 chicken breast on top of each. Dust w/ parsley.

Serve immediately.

Bon appetit!

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