Baked chicken breast encased in savory Margherita® Capicola, fontina cheese, and plump Portobello mushrooms with white wine sauce.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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 | 1207 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 287 mg |
| Dietary Fiber | 3 g |
| Protein | 89 g |
| Saturated Fat | 32 g |
| Sodium | 1610 mg |
| Sugars | 4 g |
| Fat | 78 g |
| Unsaturated Fat | 0 g |
Reviews
No changes and yes I will make it again
Amazing…. Amazing…Amazing!!!! Made just as the recipe calls for. Great blend of flavors!!