Stuffed Chicken with Margherita® Capicola

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

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 1207 Calories

Ingredients

• 1 tablespoon unsalted butter
• salt and pepper to taste
• ½ cup vegetable oil for frying
• 1 cup chicken broth
• ¼ cup white wine
• 8 skinless, boneless chicken breast halves
• 2 tablespoons parsley
• 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

Recipe Instructions

Step 1

Butterfly the chicken breast so you are creating a pocket.

Step 2

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

Step 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.

Step 4

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

Step 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.