Stuffed Chicken with Margherita® Capicola
Description
Savory Margherita® Capicola, fontina cheese and plump Portobello mushrooms enveloped in baked chicken breast over white wine sauce.
Ingredients
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8 skinless, boneless chicken breast halves
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16 slices Margherita® Capicola
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16 slices fontina cheese
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4 portobello mushrooms, sliced
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8 toothpicks (to hold chicken cutlets together)
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1 cup all-purpose flour for dredging
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1/2 cup vegetable oil for frying
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1 tablespoon unsalted butter
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1/4 cup white wine
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1 cup chicken broth
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2 tablespoons parsley
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Salt and pepper to taste
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.