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
Butterfly the rooster breast so you are developing a pocket.
Place two slices of capicola, fontina cheese and two slices of portobello mushrooms. Fasten with a toothpick. Roll in all motive floor.
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.
Set the browned rooster breasts in a Dutch oven or roasting pan, add butter, white wine, fowl stock, parsley, salt and pepper.
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.