stuffed chicken with margherita® capicola

Ingredients

• Servings: 4
• 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
• 1/2 cup vegetable oil for frying
• 1 tablespoon unsalted butter
• 1/4 cup white
• 1 cup chicken broth
• 2 tablespoons parsley
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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 , 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.