Stuffed Chicken With Margherita® Capicola - cooking recipe

Ingredients

8 skinless, boneless chicken breast halves
16 slices Margherita(R) 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 wine
1 cup chicken broth
2 tablespoons parsley
Salt and pepper to taste

Preparation

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.