Capicola Wrapped Chicken Breasts Recipes

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CAPICOLA-WRAPPED CHICKEN BREASTS



Capicola-Wrapped Chicken Breasts image

Easy, delicious weeknight dinner.

Provided by CHEDDAR97005

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 5

cooking spray
4 skinless, boneless chicken breasts
salt and ground black pepper to taste
8 thin slices capicola
8 toothpicks

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
  • Season chicken breasts generously with salt and pepper. Wrap each chicken breast with 2 slices of capicola; secure with toothpicks. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until capicola browns and an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 30 minutes.

Nutrition Facts : Calories 270.7 calories, Cholesterol 85.4 mg, Fat 15.7 g, Protein 30.2 g, SaturatedFat 5.4 g, Sodium 442.7 mg

STUFFED CHICKEN WITH MARGHERITA® CAPICOLA



Stuffed Chicken with Margherita® Capicola image

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

Provided by Margherita Meats

Categories     Trusted Brands: Recipes and Tips     Margherita® Meats

Time 40m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 1206.9 calories, Carbohydrate 33.8 g, Cholesterol 286.6 mg, Fat 77.9 g, Fiber 2.6 g, Protein 89.3 g, SaturatedFat 31.6 g, Sodium 1609.9 mg, Sugar 4 g

WRAPPED CHICKEN BREASTS



Wrapped Chicken Breasts image

This is another one of my favourite ways to dress up chicken breasts. The basic idea is in the recipe but I think there are so many variations you could try, depending on what's in your kitchen. A bit of fresh rosemary, instead of sage, might be nice or maybe another type of cheese.

Provided by Sackville

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless skinless chicken breasts
2 ounces soft goat's cheese or 2 ounces shredded mozzarella cheese
4 strips bacon
sage leaf, minced
2 cloves garlic, minced (optional)
1 tablespoon olive oil

Steps:

  • Preheat oven to 375 degrees F or 190 degrees C.
  • Use a knife to make a slit in the chicken breasts.
  • Stuff 1/2 of the cheese, 1/2 garlic and 1/2 sage in the slit.
  • Wrap 2 bacon strips around each breast.
  • Put in a baking dish and drizzle olive oil over the meat.
  • Bake uncovered for 30-35 minutes and serve with your favourite side dishes.

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  • Place about ¼ cup of flour in a large shallow plate. Dredge both sides of the chicken in the flour and set aside.
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