Recipe information
Ingredients for - Stuffed Chicken with Margherita® Capicola
2. Margherita® Capicola - 16 slices
5. Toothpicks (to hold chicken cutlets together) - 8
How to cook deliciously - Stuffed Chicken with Margherita® Capicola
1. Stage
Butterfly the chicken breast so you are creating a pocket.
2. Stage
Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
3. Stage
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. Stage
Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
5. Stage
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.
