Stuffed Chicken With Margherita Capicola Recipes

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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

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     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

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