Stuffed Chicken with Margherita® Capicola

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

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL : 40 mins

    SERVING : 4

    YIELD : 4 servings

  • 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.

  • 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.

Per Serving: 1207 calories; protein 89.3g; carbohydrates 33.8g; fat 77.9g; cholesterol 286.6mg; sodium 1609.9mg.