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Stuffed Chicken with Margherita® Capicola

alarm
Total Time:
40 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

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

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

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Stuffed Chicken with Margherita® Capicola
alarm
Total Time:
40 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageSupreme Cooked Hot Capicola
  • 8 Boneless Chicken Breast Halves8
  • 16 Slices Margherita® Capicola16 Slices
  • 16 Slices Fontina Cheese16 Slices
  • 4 Portobello Mushrooms, Sliced4
  • 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 Butter1 Tbsp.
  • 1/4 Cup White Wine1/4 Cup
  • 1 Cup Chicken Broth1 Cup
  • 2 Tbsp. Parsley2 Tbsp.
  • Salt And Pepper To Taste

Instructions


  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 sauté 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°F, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

There's Italian, and then there's Margherita

Ingredients


  • 8 Boneless Chicken Breast Halves8
  • 16 Slices Margherita® Capicola16 Slices
  • 16 Slices Fontina Cheese16 Slices
  • 4 Portobello Mushrooms, Sliced4
  • 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 Butter1 Tbsp.
  • 1/4 Cup White Wine1/4 Cup
  • 1 Cup Chicken Broth1 Cup
  • 2 Tbsp. Parsley2 Tbsp.
  • Salt And Pepper To Taste

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