Stuffed Chicken with Margherita® Capicola recipe

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Ingredients

8 skinless, boneless chicken breast halves
16 slices Margherita® Capicola
16 slices fontina cheese
4 portobello mushrooms, sliced
8 toothpicks (to hold chicken cutlets together)
1 cup all-purpose flour for dredging
½ cup vegetable oil for frying
1 tablespoon unsalted butter
¼ cup white wine
1 cup chicken broth
2 tablespoons parsley
Salt and pepper to taste

Nutrition Info

1206.9 calories
carbohydrate: 33.8 g
cholesterol: 286.6 mg
fat: 77.9 g
fiber: 2.6 g
protein: 89.3 g
saturatedFat: 31.6 g
servingSize: -
sodium: 1609.9 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Butterfly the chicken breast so you are creating a pocket.

  2. Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.

  3. Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.

  4. Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.

  5. Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

Recipe Yield

4 servings

Recipe Note

Savory Margherita® Capicola, fontina cheese and plump Portobello mushrooms enveloped in baked chicken breast over white wine sauce.

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