Stuffed Chicken with Margherita® Capicola Savory Margherita® Capicola, fontina cheese and plump Portobello mushrooms enveloped in baked chicken breast over white wine sauce.
Ingredients
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Butterfly the chicken breast so you are creating a pocket.
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Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
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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.
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Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
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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.
Per Serving: 1207 calories; protein 89.3g; carbohydrates 33.8g; fat 77.9g; cholesterol 286.6mg; sodium 1609.9mg.