Ingredients
8
Boneless Chicken Breast Halves
8
16 Slices
Margherita® Capicola
16 Slices
16 Slices
Fontina Cheese
16 Slices
4
Portobello Mushrooms, Sliced
4
8
Toothpicks (Use To Hold Chicken Cutlets Together)
8
1 Cup
All Purpose Flour (Use To Dredge Chicken)
1 Cup
1/2 Cup
Oil (Frying)
1/2 Cup
1 Tbsp.
Unsalted Butter
1 Tbsp.
1/4 Cup
White Wine
1/4 Cup
1 Cup
Chicken Broth
1 Cup
2 Tbsp.
Parsley
2 Tbsp.
Salt And Pepper To Taste
Directions
Butterfly 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 sauté 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°F, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.
