Stuffed Chicken with Margherita® Capicola
Recipe by Margherita Meats from allrecipes.com
Dinner 40 Mins.
Ingredients
4
4 servings
- •8 skinless, boneless chicken breast halves
- •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
- •½ cup vegetable oil for frying
- •1 tablespoon unsalted butter
- •¼ cup white wine
- •1 cup chicken broth
- •2 tablespoons parsley
- •Salt and pepper to taste
Instructions
- 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 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.
Nutritional Facts
Per 4 servings
- Calories: 1207
- Carbohydrate: 34g
- Fat: 78g
- Fiber: 3g
- Protein: 89g
- Sugar: 4g
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