Stuffed Chicken With Margherita&Reg; Capicola
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Recipe Summary Stuffed Chicken With Margherita&Reg; Capicola
Savory Margherita® Capicola, fontina cheese and plump Portobello mushrooms enveloped in baked chicken breast over white wine sauce.Ingredients | Capicola Recipes8 skinless, boneless chicken breast halves16 slices Margherita® Capicola16 slices fontina cheese4 portobello mushrooms, sliced8 toothpicks (to hold chicken cutlets together)1 cup all-purpose flour for dredging½ cup vegetable oil for frying1 tablespoon unsalted butter¼ cup white wine1 cup chicken broth2 tablespoons parsleySalt and pepper to tasteDirectionsButterfly the chicken breast so you are creating a pocket.Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.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.Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.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.Info | Capicola Recipesprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
TAG : Stuffed Chicken With Margherita&Reg; CapicolaTrusted Brands: Recipes and Tips, Margherita® Meats,
