Sicilian Stuffed Chicken

1 tbsp EVO oil, divided
1/2tsp crushed red pepper
1/2tsp dried oregano
1/4tsp salt
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
3 garlic cloves, minced
1 c red wine, divided
2 tbsp golden raisins
2 tbsp capers
4 (4-oz) skinless, boneless chicken breast halves
1/4c Italian-seasoned breadcrumbs
2 tbsp red wine vinegar
2 tbsp water
1/2tsp cornstarch

Heat 1 teaspoon oil in a medium skillet over medium heat. Add red pepper, oregano, salt, spinach, and garlic, then cook 3 minutes. Place spinach mixture in a medium bowl. Stir in 1 tablespoon red wine, raisins, and capers, and set aside. 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 the chicken breasts in breadcrumbs, turning to coat, then shake off any excess breadcrumbs. Heat 2 teaspoons of oil in pan over medium heat. Add chicken, and cook until chicken is browned, turning to cook the other side. Remove from pan, and keep warm. Add remaining red wine and vinegar to pan. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan, then 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 the chicken.