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Stuffed Chicken with Margherita® Capicola

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


8 skinless, boneless hen breast halves
16 slices Margherita® Capicola

16 slices fontina cheese
4 portobello mushrooms, sliced


8 toothpicks (to keepfowl 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 poultry broth

2 tablespoons parsley
Salt and pepper to taste



Step 1
Butterfly the rooster breast so you are developing a pocket.

Step 2
Place two slices of capicola, fontina cheese and two slices of portobello mushrooms. Fasten with a toothpick. Roll in all motive floor.

Step 3
Place oil in a giant saute pan and warmness on medium to high. Sear the flour linedfowl breasts till they emerge as browned on all sides.


Step 4
Set the browned rooster breasts in a Dutch oven or roasting pan, add butter, white wine, fowl stock, parsley, salt and pepper.

Step 5
Bake for 7 minutes at 425 degrees, baste and cook dinner for extra 7 minutes. Serve in middle of plate, drizzle pan juices and garnish with parsley.

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